Curried Red Lentil Soup
Warm your soul with this fragrant and creamy Curried Red Lentil Soup, a wholesome one-pot wonder that’s bursting with bold flavors and nourishing ingredients. This easy, vegan-friendly recipe layers aromatic spices like curry powder, cumin, and turmeric with tender red lentils, creamy coconut milk, and vibrant diced tomatoes for a rich and comforting bowl of goodness. Fresh ginger and a touch of optional red pepper flakes add a subtle kick, while the finish of cilantro and a squeeze of lime brightens every bite. Perfect for chilly evenings or a simple weeknight meal, this satisfying soup comes together in just 45 minutes and is packed with plant-based protein and fiber. Serve it with warm flatbread or over rice for an even heartier feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 cup red lentils
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Mix in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground turmeric, and optional crushed red pepper flakes. Toast the spices for 1 more minute to enhance their flavor.
Rinse the red lentils under cold water until the water runs clear, and add them to the pot.
Pour in the vegetable broth, canned diced tomatoes (with juices), and coconut milk. Stir to combine.
Add salt and black pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for about 20-25 minutes, or until the lentils are tender and the soup has thickened.
Taste the soup and adjust seasonings if needed.
Serve the soup hot, garnished with fresh chopped cilantro and accompanied by lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6767 mg | 294% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 45.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4296 mg | 91% | |
*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.
