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Curry Lentil Soup

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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Indian
Calories: 250

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
  • 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.