curry lentil soup

This vibrant curry lentil soup is ultra cozy and healthy! It's a hearty plant based recipe that's filling enough for lunch or dinner.

Curry Lentil Soup (Vibrant &amp; Healthy!)

onion

russet potato

carrots

parsnips (or substitute 1 carrot)

garlic

ginger

kale leaves (1 cup loose, finely chopped)

olive oil

red lentils

tomatoes

vegetable broth

water

salt

red curry paste*

coconut milk

cilantro,

Cut each of these vegetables into small, 1/4-inch cubes (see the photo above for approximate size). Dice the onion, and chop the potato, carrot, and parsnips.

Mince the garlic. Peel and mince or grate the ginger. Finely chop the kale.

Add the olive oil to a large pan and heat over medium heat. Add the onion, potatoes, carrots and parsnips and saute for 5 to 6 minutes, stirring frequently. Add the garlic and ginger and saute for 30 seconds.

Add the lentils, kale, tomatoes, broth, water, and kosher salt. Bring to a simmer. Simmer for about 10 minutes until the lentils and veggies are tender.

Stir in the curry paste (to taste)* and the coconut milk. Serve warm, garnished with torn cilantro leaves. Leftovers store well and taste even better.

The most perfect (naturally vegan) Curry Lentil Soup in the world!! It&#x27;s the perfect simple dinner and it&#x27;s great for a take-to-work lunch moment!

Curry Lentil Soup

coconut oil

yellow onion, (finely chopped)

red bell pepper (finely chopped)

garlic, (finely chopped)

2 1/2 inch piece of ginger, (peeled and finely chopped)

curry powder

red pepper flakes

lentils

cilantro (finely chopped, plus more for garnish)

kosher salt and freshly cracked black pepper

lime wedges

Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until  golden brown, about 10 minutes.

Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.

Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.

Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.

This curry lentil soup is warming and delicious! It&#39;s made with fire-roasted tomatoes, creamy coconut milk, ginger, and spices.

red pepper flakes (plus more to taste)

dry French green lentils (rinsed)

sea salt (plus more to taste)

black pepper

cilantro

lime juice

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.

With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.

Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

This has become my favorite soup! My hubby is allergic to coconut, so we substitute it with heavy cream.  It also freezes well!  We make a big batch and freeze it for easy grab lunches!

This is absolutely fantastic.  I make it regularly and have a hard time keeping my spoon out of the pot.  I am admittedly heavy handed measuring the ginger and curry powder

I love the flavor of this soup.  I like to add vegetables and sometimes sweet potatoes.

This was shocking simple for how flavorful it is. I like that I had basically everything already on hand to make it.

Omgoodness! This was outstanding. I Did extra curry powder. Quite warm...the way we like it. Oh, what a Keeper. Dip some bread in it and, your eyes will roll back til you may never be able to use them again!!!!

You used to have a different green lentil soup posted. It had fire roasted tomatoes and coconut milk. I loved it, but now I can’t find it anywhere. Hopefully you still have it posted somewhere!

I love this soup and its warm spices. My favorite way to prepare it is to add roasted butternut squash purée  to bulk it up, and put it in my dehydrator. It’s perfect to bring camping after a long day of hiking or skiing.

Just made it - and it's amaaaazing! I also added  2 big carrots, and blended everything at the end. Thank you for the recipe!

Best lentil soup ever! I make this frequently and it's always a winner. I use regular diced tomatoes, and leave out the chili flakes and it's still amazing. I'm wondering do you have any tips for making this in an instant pot? Thanks!

I made this soup today and it is absolutely delicious!  Will definitely make again.

Top 3 curry lentil soup recipes from across the web

The most viewed curry lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curry Lentil Soup (Vibrant & He...

Curry Lentil Soup

Curry Lentil Soup

Top 3 curry lentil soup recipes from across the web

The most viewed curry lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Lentil Soup (Vibrant &amp; He...

Curry Lentil Soup

Curry Lentil Soup

The most viewed curry lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Curry Lentil Soup (Vibrant & He...