Curried Red Lentil Soup – Comforting and Flavorful

This Curried Red Lentil Soup is a cozy, nourishing bowl of comfort. Rich, spiced, and hearty, it combines red lentils, vegetables, and warming curry flavors for a simple yet satisfying meal. Perfect for lunch, dinner, or a light supper, this soup is ready in under an hour and keeps beautifully for leftovers.

Why You’ll Love This Recipe

• Hearty and Healthy: Packed with protein-rich lentils and fiber.
• Quick and Easy: Simple ingredients, ready in under an hour.
• Warm and Comforting: Spiced with curry for cozy, satisfying flavor.
• Vegan and Gluten-Free: Perfect for plant-based diets.
• Make-Ahead Friendly: Freezes well and tastes even better the next day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 ½ cups red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook 5–6 minutes until onion is soft and translucent.
2. Add Spices: Stir in curry powder, cumin, and turmeric. Cook 1 minute until fragrant.
3. Add Lentils and Liquids: Add red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
4. Simmer: Cook 20–25 minutes, stirring occasionally, until lentils are soft.
5. Add Coconut Milk: Stir in coconut milk and cook 5 more minutes. Adjust seasoning with salt and pepper.
6. Serve: Ladle soup into bowls. Garnish with fresh cilantro and serve with lemon wedges. Enjoy warm and comforting!

Tips & Variations

• Make It Spicy: Add a pinch of cayenne or red chili flakes.
• Add Vegetables: Carrots, spinach, or bell peppers can be added for extra nutrition.
• Thicker Soup: Blend part of the soup with an immersion blender for a creamier texture.
• Make Ahead: Soup stores in the fridge up to 4 days and freezes for up to 2 months.

Storage & Freezer Instructions

• Refrigeration: Store in an airtight container up to 4 days. Reheat gently on the stove.
• Freezing: Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.

Serving & Pairing Ideas

• Bread: Serve with crusty bread or naan for dipping.
• Toppings: Drizzle with coconut milk or a dollop of yogurt.
• Sides: Pair with a light salad or steamed rice for a complete meal.

Frequently Asked Questions

Can I use yellow or green lentils instead of red?

Yes, but cooking times will vary. Red lentils cook faster and break down for a creamy soup, while green/yellow lentils hold shape better.

Is this soup vegan?

Absolutely! The recipe uses vegetable broth and coconut milk, making it fully plant-based.

Can I make this soup ahead of time?

Yes, it tastes even better the next day. Store in the fridge for up to 4 days or freeze for later use.

How can I thicken the soup?

Blend part of the soup with an immersion blender or mash some lentils against the pot sides. This creates a creamy consistency without adding flour or cream.

Ready to Make It?

Warm, nutritious, and full of flavor, this Curried Red Lentil Soup is a simple recipe you’ll return to again and again. Perfect for weeknight meals or cozy comfort on chilly days.

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