Curry Lentil Soup

There’s something incredibly comforting about a warm bowl of Curry Lentil Soup. I still remember the first time I had it—it was during a chilly winter evening at my friend’s house. She had just returned from a trip to India and was eager to share her newfound love for lentils and spices. As we sat around her kitchen table, the savory aromas filled the air, instantly making us feel at home. Every spoonful was a delightful explosion of flavors, and I vividly remember the vibrant yellow hue of the soup, laced with hints of spices. It was a dish that brought warmth not only to our bellies but also to our hearts. From that day on, Curry Lentil Soup became a staple in my kitchen. It’s perfect for cozy nights in or when I want to impress friends with something that feels exotic yet homely.

Ingredient List for Curry Lentil Soup

When it comes to the ingredients for Curry Lentil Soup, each component plays a vital role in creating that warm, inviting flavor. The combination of spices, fresh vegetables, and hearty lentils results in a dish that’s not only delicious but also nourishing. Here’s what you need:

• 2 tablespoons extra-virgin olive oil plus additional as needed: This is the base for sautéing the vegetables, adding richness to the soup.
• 1 medium yellow onion cut into 1/4-inch dice: Onion adds sweetness and depth of flavor.
• 3 large carrots cut into 1/4-inch dice: Carrots bring a natural sweetness and color to the dish.
• ½ teaspoon kosher salt plus additional to taste: Essential for enhancing all the flavors.
• 1 tablespoon curry powder: The star spice that gives the soup its signature taste.
• ½ teaspoon ground cumin: Adds earthiness and warmth.
• ½ teaspoon ground coriander: Offers a citrusy note that brightens the flavors.
• ½ teaspoon ground turmeric: Not just for color, turmeric adds a slight bitterness and is known for its health benefits.
• ⅛ teaspoon cayenne pepper: For a touch of heat; adjust to your preference.
• 2 garlic cloves minced: Garlic adds a fragrant, savory element.
• 1 tablespoon minced fresh ginger: Ginger brings a warming, spicy flavor that complements the curry.
• 1 cup red lentils rinsed and drained: The main ingredient, providing protein and texture.
• 4 cups low sodium vegetable broth or low sodium chicken broth: The liquid base of the soup, enhancing the flavor.
• 1 (14.5-ounce) can crushed tomatoes: Adds acidity and sweetness to balance the spices.
• 2 tablespoons freshly squeezed lemon juice about ½ medium lemon: Brightens the soup and adds a zesty finish.
• Fresh cilantro for garnish: Adds freshness and color when serving.

Step by Step Guide for Curry Lentil Soup

Making Curry Lentil Soup is a delightful experience that fills your kitchen with warm, inviting aromas. Follow these steps to bring this comforting dish to life!

1. In a large heavy-bottomed pot or Dutch oven, start by heating the olive oil over medium heat. You want to see the oil shimmer but not smoke. This step is crucial as it sets the base for all the flavors to come.

2. Add the diced onion, diced carrots, and kosher salt to the pot. Stir everything together and let it cook until the vegetables start to soften, which usually takes about 4 minutes. Keep an eye on them, they should be tender but not browned.

3. Once your vegetables are soft, reduce the heat to low. This is where the magic happens. Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir continuously for about a minute to coat the vegetables with the spices. You’ll notice that wonderful aroma filling your kitchen.

4. Next, stir in the minced garlic and minced fresh ginger. These ingredients add an aromatic punch, so cook them for about 30 seconds until fragrant. If the spices start to stick to the bottom, drizzle in a little more olive oil to prevent burning.

5. Now it’s time to add the star of the show—pour in the rinsed and drained red lentils, followed by the vegetable broth and crushed tomatoes. Stir everything together and turn the heat up to bring it to a gentle simmer.

6. Once it starts bubbling, reduce the heat and let it cook uncovered. Stir occasionally to ensure nothing sticks to the bottom. You want the lentils to become tender but not mushy, which should take about 25 minutes. If it gets too thick, don’t hesitate to splash a bit of water to adjust the consistency.

7. After 25 minutes, remove the pot from heat. Stir in the lemon juice and taste the soup. This is your chance to adjust the seasoning; if it needs more kosher salt, add it now. If you’re feeling adventurous, add a touch more cayenne pepper for extra heat.

8. Finally, ladle the soup into bowls and garnish with fresh cilantro. The vibrant green adds a beautiful contrast and a hint of freshness that elevates the dish.

9. Serve the Curry Lentil Soup warm, and watch as your family and friends gather around, drawn in by the enticing aroma. Enjoy every comforting bite!

Helpful Hints

Here are some tips to ensure your Curry Lentil Soup comes out perfectly every time:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. It’s perfect for lunch the next day!
• Freezing: Can you freeze this? Absolutely! Place leftover soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with crusty bread or naan for a complete meal. A side salad also complements this soup beautifully.
• Spice Variations: Feel free to add additional spices like cinnamon or cardamom for a unique twist.
• Serving Suggestion: Top with a dollop of yogurt or a squeeze of lime for added flavor.

What to Serve With Curry Lentil Soup

• Crusty Bread: A warm loaf of sourdough or whole grain bread is perfect for dipping and soaking up the delicious soup.
• Green Salad: A light, refreshing salad with greens, cucumber, and a lemon vinaigrette pairs well with the warmth of the soup.
• Rice or Quinoa: For a heartier meal, serve the soup over cooked rice or quinoa to add extra texture and nutrition.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables make a great side dish and enhance the overall meal.
• Simple Appetizers: Consider serving hummus or veggie platters as starters to complement the flavors of the soup.
• Special Occasions: This soup works well for cozy winter dinners, casual gatherings, or even holiday meals when you want something comforting.

FAQ

Conclusion

This Curry Lentil Soup is not just a meal; it’s a hearty embrace on a cold day. Bursting with flavors and nourishing ingredients, it’s bound to become your go-to recipe for comfort food. I encourage you to try it out; you won’t be disappointed! With its simple preparation and satisfying taste, you’ll find yourself reaching for this recipe time and again.

Curry Lentil Soup

The ultimate comfort food, Curry Lentil Soup is both creamy and hearty, making it an easy weeknight dinner. Packed with vibrant spices and nutritious lentils, this dish will warm you up from the inside out. Perfect for a chilly evening, it's a must-make tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra-virgin olive oil plus additional as needed
• 1 medium yellow onion cut into 1/4-inch dice
• 3 large carrots cut into 1/4-inch dice
• ½ teaspoon kosher salt plus additional to taste
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• 2 cloves garlic minced
• 1 tablespoon minced fresh ginger
• 1 cup red lentils rinsed and drained
• 4 cups low sodium vegetable broth or low sodium chicken broth
• 1 (14.5-ounce) crushed tomatoes
• 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
• Fresh cilantro for garnish

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. You want to see the oil shimmer but not smoke. This step is crucial as it sets the base for all the flavors to come.
2. Add the diced onion, diced carrots, and kosher salt to the pot. Stir everything together and let it cook until the vegetables start to soften, which usually takes about 4 minutes. Keep an eye on them, they should be tender but not browned.
3. Once your vegetables are soft, reduce the heat to low. This is where the magic happens. Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir continuously for about a minute to coat the vegetables with the spices. You’ll notice that wonderful aroma filling your kitchen.
4. Next, stir in the minced garlic and minced fresh ginger. These ingredients add an aromatic punch, so cook them for about 30 seconds until fragrant. If the spices start to stick, drizzle in a little more olive oil to prevent burning.
5. Now it’s time to add the star of the show—pour in the rinsed and drained red lentils, followed by the vegetable broth and crushed tomatoes. Stir everything together and turn the heat up to bring it to a gentle simmer.
6. Once it starts bubbling, reduce the heat and let it cook uncovered. Stir occasionally to ensure nothing sticks to the bottom. You want the lentils to become tender but not mushy, which should take about 25 minutes. If it gets too thick, don’t hesitate to splash a bit of water to adjust the consistency.
7. After 25 minutes, remove the pot from heat. Stir in the lemon juice and taste the soup. This is your chance to adjust the seasoning; if it needs more kosher salt, add it now. If you’re feeling adventurous, add a touch more cayenne pepper for extra heat.
8. Finally, ladle the soup into bowls and garnish with fresh cilantro. The vibrant green adds a beautiful contrast and a hint of freshness that elevates the dish.
9. Serve the Curry Lentil Soup warm, and watch as your family and friends gather around, drawn in by the enticing aroma. Enjoy every comforting bite!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. It’s perfect for lunch the next day!
• Freezing: Can you freeze this? Absolutely! Place leftover soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with crusty bread or naan for a complete meal. A side salad also complements this soup beautifully.
• Spice Variations: Feel free to add additional spices like cinnamon or cardamom for a unique twist.
• Serving Suggestion: Top with a dollop of yogurt or a squeeze of lime for added flavor.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.