This Curried Red Lentil Soup is a hearty, spiced, and nourishing soup perfect for a cozy meal. Ready in under an hour with simple ingredients.

Scale

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

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1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until onion is soft.

2. Stir in curry powder, cumin, and turmeric; cook until fragrant.

3. Add red lentils, diced tomatoes, and vegetable broth; bring to a boil.

4. Reduce heat and simmer 20–25 minutes until lentils are soft.

5. Stir in coconut milk and cook 5 more minutes. Season with salt and pepper.

6. Ladle into bowls, garnish with cilantro, and serve with lemon wedges.

Add extra vegetables like carrots or spinach for more nutrition.

Blend part of the soup for a creamier texture.

Refrigerate up to 4 days or freeze for 2 months.

Add cayenne or chili flakes for heat.