Curried Lentil Soup
Warm up your dining table with the comforting, globally inspired flavors of Curried Lentil Soup. This vibrant, plant-based dish combines hearty red lentils with an aromatic blend of curry powder, cumin, smoked paprika, and turmeric for a deeply spiced, satisfying bowl of goodness. Fresh vegetables like carrots, celery, and spinach bring a wholesome texture, while creamy coconut milk adds a luscious touch. Simmered to perfection in a base of vegetable broth and diced tomatoes, this one-pot wonder is ready in under an hour, making it perfect for busy weeknights. Serve with a squeeze of lime and a sprinkle of fresh cilantro for a bright, zesty finish. This vegan, gluten-free soup is as nutritious as it is flavorful, ideal for a cozy dinner or meal prep for the week!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup coconut milk
- 2 cups spinach, loosely packed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 wedges lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the diced carrot and celery, and cook for another 5 minutes, stirring occasionally.
Sprinkle in the curry powder, ground cumin, smoked paprika, and ground turmeric. Stir to coat the vegetables evenly in the spices and cook for 1 minute.
Pour in the rinsed red lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover with a lid and let cook for 25 minutes, stirring occasionally, until the lentils are tender.
Stir in the coconut milk and spinach. Cook for 3-5 minutes until the spinach is wilted.
Season with salt and black pepper to taste.
Remove the pot from the heat and allow the soup to cool slightly before serving.
Ladle the soup into bowls, garnish with fresh cilantro (if using), and serve with lime wedges on the side for a bright, zesty touch.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10854 mg | 472% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 70.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6653 mg | 142% | |
*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.
