Curried Lentil and Lime Soup
Warm, nourishing, and packed with bold flavors, this Curried Lentil and Lime Soup is the perfect marriage of comfort and spice. Featuring tender red lentils simmered in a fragrant blend of cumin, turmeric, coriander, and red curry paste, this soup is elevated by the creaminess of coconut milk and a zesty kick of fresh lime juice. With its rich, velvety texture and a vibrant citrusy finish, it’s a wholesome, gluten-free, and vegan-friendly dish that’s ready in just 45 minutes. Garnished with fresh cilantro and served alongside lime wedges, this hearty soup is an ideal choice for busy weeknights or a cozy meal on chilly evenings. Perfect for meal prep or enjoying fresh, this recipe is as satisfying as it is simple to make!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 medium carrot
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 tablespoon red curry paste
- 1 cup dried red lentils
- 6 cups vegetable broth
- 1 cup coconut milk
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro leaves (optional, for garnish)
- lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Finely dice the onion, mince the garlic, and grate the fresh ginger. Add them to the pot and sauté for 3-4 minutes until the onion is softened and translucent.
Peel and dice the carrot into small pieces. Add it to the pot and sauté for an additional 2 minutes.
Stir in the ground cumin, turmeric powder, and coriander, cooking for 1 minute to toast the spices and release their aroma.
Add the red curry paste and mix well to coat the vegetables evenly.
Rinse the red lentils thoroughly under cold water, then add them to the pot.
Pour in the vegetable broth, stir to combine, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and tender.
Stir in the coconut milk, lime juice, salt, and black pepper. Allow the soup to heat through for an additional 2-3 minutes.
Taste and adjust the seasoning if needed, adding more lime juice, salt, or spices as desired.
Ladle the soup into bowls and garnish with chopped cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 50.3 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5286 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
