Curry Lentil Soup Recipe

Curry Lentil Soup is naturally vegan, packed with curry flavors, turmeric, and ginger, and is utterly delicious. Simple to make in 30 minutes or less, it's a must cook for soup season!

Prep Time5

Cook Time30

Total Time35

Servings: servings

Calories: 157kcal

Author: Stephanie Wilson

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 carrots chopped
4 garlic cloves minced
3 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon ground ginger or 1-inch fresh ginger, finely chopped
¼ - ½ teaspon red pepper flakes
¾ cup lentils
1 (14.5-oz) can petite diced tomatoes
1 (13.5-oz) can unsweetened coconut milk
salt and pepper to taste

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Instructions

Heat oil in a Dutch oven over medium heat. Add the chopped onion and carrots; saute until golden brown, about 7 to 8 minutes.
Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook 2 minutes more or until fragrant. Then stir in the lentils and cook for 1 minute more.
Add undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then stir in the coconut milk (reserve a couple of tablespoons for drizzling).
Bring the soup to a boil then reduce to maintain a simmer. Stir occasionally and cook until the lentils are soft, about 20 minutes. Season to taste with salt and pepper as needed.
Divide soup between bowls, drizzle reserved coconut milk, and top with freshly chopped parsley if desired.

Notes

Lentils: Red or yellow lentils cook more quickly (about 20 minutes) and give a creamier texture. Brown or green lentils hold their shape and take a bit longer (25–30 minutes).
Coconut milk: Use full-fat for a rich, creamy soup. Light coconut milk will work but the flavor will be less indulgent.
Spice level: The curry powder is mild; adjust red pepper flakes to taste.
Make-ahead: The soup tastes even better the next day as flavors develop. Add a splash of broth or water when reheating if too thick.
Storage: Keeps up to 4 days in the refrigerator or 3 months in the freezer.

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