Red Lentil Curry Soup
Red Lentil Curry Soup is a rich, comforting dish filled with warm spices, creamy texture, and nourishing ingredients. It is naturally hearty, protein-packed, and incredibly satisfying while still being simple to prepare. Red lentils cook quickly and break down beautifully, creating a thick, velvety soup without the need for cream.
This soup is perfect for chilly evenings, meal prep, or when you want something wholesome and flavorful with minimal effort. The combination of curry spices, garlic, ginger, and coconut milk creates a balanced depth of flavor that feels both cozy and vibrant.
Ingredients
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 to 2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup red lentils, rinsed
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 can (13.5 ounces) coconut milk
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Juice of half a lemon
Fresh cilantro for garnish
Instructions
Heat oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until softened and translucent.
Stir in garlic and ginger. Cook for 30 seconds until fragrant.
Add curry powder, cumin, and turmeric. Stir and cook for another 30 seconds to toast the spices and release their flavor.
Add the rinsed red lentils, diced tomatoes, and vegetable broth. Stir well.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally. The lentils will soften and begin to break down.
Once the lentils are tender, stir in the coconut milk. Simmer for another 5 minutes.
For a smoother texture, use an immersion blender to blend partially or fully. You can also leave it chunky if preferred.
Add salt, pepper, and lemon juice. Adjust seasoning to taste.
Serve hot, garnished with fresh cilantro.
Serving Suggestions
Serve with warm naan bread, crusty bread, or steamed rice. A dollop of plain yogurt on top adds a creamy contrast if desired.
Storage and Meal Prep
Store in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so add a splash of water or broth when reheating.
It freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Red Lentil Curry Soup is nourishing, budget-friendly, and full of comforting spice. Its creamy texture and bold flavor make it a reliable recipe you will return to again and again.