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.

This curry lentil soup is a cozy, nutritious one-pot meal packed with tender lentils, potatoes, vegetables, and warm spices. Easy, satisfying, and perfect for a wholesome weeknight dinner.

Curry Lentil Soup (One Pot, Lots of Veggies)

carrots (thinly sliced)

garlic (grated)

ginger (grated)

turmeric powder

cumin

red pepper flakes (adjust

crushed tomatoes (15 oz / 400 g)

lentils (green

potatoes

kale (chopped – sub spinach)

lime

Build the flavor base

Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 large onion (chopped) and 2 carrots (thinly sliced) and cook for 3 minutes. Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often.

Add the soup ingredients

Add the soup ingredients: Pour in 5 cups vegetable broth and 1 can crushed tomatoes.Rinse and drain 1 cup dried lentils, then add them with 1 pound potatoes cut into bite-size chunks and 5 ounces kale (chopped). Season with 1 teaspoons salt and ¼ teaspoon black pepper.

Simmer the soup

Simmer the soup: Bring to a boil, then lower the heat and gently simmer for about 30 minutes, stirring occasionally.The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork. Add a splash of broth if it gets too thick.

Taste and serve

Taste and serve: Taste and add more salt and pepper if needed.Serve with a squeeze of lime and your favorite toppings, such as Greek yogurt, brown rice, pickled red onions, scallions, or cilantro.

I have just got into cooking as it became me and my sister's responsibility at home and this is the first lunch I made. It was *delicious*! My family all liked it and I enjoyed making it as much as eating it. Didn't stress me out at all especially with everything laid out so simply. Thank you for the recipe! 
Love your energies btw! It's bright and lovely 🥹💗

When I first started cooking, this was the very first recipe (and the only one for a while) that turned out perfectly on my first try! I was so happy lol It's easy to make and so so delicious and healthy! I make it every week now, it's a staple in my home :)

Delicious flavors and texture is perfect—I love the blend of spices and the potatoes give it extra heartiness. Greens add nice color too.

I like this recipe. I prefer to puree it all with a hand blender for a pea soup type of consistency.  I also air fry the kale and then just crush it up and simmer it in so that it kind of disappears into the soup.  And while this is good vegetarian, it's also good if you put some cubed ham in it.  I add 1 of the carrots and the potatoes after I puree the base so that I have some chunks of that in there.  You can add the ham individually to the bowls after you make the soup so that you maintain a vegetarian soup base for people that want that.

Can you cook this in the crockpot &amp; of so, low or high &amp; for how long? I did make this on my stock pot &amp; it was absolutely delicious! Love all your recipes! Thank you for sharing your beautiful art of cooking with the world!

I love r Lentils soup but never added curry and turmeric! 
I will try this recipe ! It looks delicious !

Morning All. Just making this in the crockpot. What are your thoughts on tumeric root instead of ground tumeric. Is the real stuff stronger in flavor and how do you tell a fresh root? How much would I add/

So excited for your anti-inflammatory recipes as I suffer from auto immune condition so will be living on and making each of your 25 recipes
Thank you!

https://www.youtube.com/watch?v=VTQgy6bwj2I

⭐️ Get Recipe:

Curry lentil soup is a warming and comforting one-pot recipe. It consists of earthy lentils simmered with spices, tomatoes, and vegetables.

You can expect a bold and rich flavor, with earthy and aromatic notes and a creamy and chunky texture that’s deeply satisfying.

⭐️ Ingredients
2 tablespoons (2 tablespoons) olive oil
1 large (1 large) onion chopped
2 (2 carrots) carrots cut into discs
3 cloves (3 cloves) garlic grated
1 teaspoon (1 teaspoon) ginger grated
2 teaspoons (2 teaspoons) curry powder
1 teaspoon (1 teaspoon) turmeric powder
1 teaspoon (1 teaspoon) ground cumin
¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
5 cups (1.25 liters) vegetable broth or more if needed
1 can (15 ounces) (400 grams) crushed tomatoes
1 cup (200 grams) dried lentils green or brown
1 pound (450 grams) potatoes peeled and cut into bite-size chunks
5 ounces (130 grams) kale or spinach, chopped
1 teaspoons (1 teaspoon) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper

SERVES WELL WITH
4 wedges (4 wedges) lime + Greek yogurt, brown rice, quick pickled red onions, chopped scallions or cilantro.

FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot.
Add 1 large onion (chopped), and 2 carrots cut into thin discs. Sauté for 3 minutes.
Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and sauté 1 more minute. Stir often.

LET SIMMER: Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale.
Season with 1 teaspoons salt and ⅛ teaspoon black pepper and simmer for about 30 minutes or until the lentils are cooked.

SERVING SUGGETIONS: Taste and adjust for salt before serving.
We recommend serving it with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, chopped scallions.

❤️ Nico & Louise
#lentils #lentilsoup #dinnerideas

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