Imagine a pot of curry lentil soup simmering on your stove, filling your kitchen with the warm, aromatic blend of spices.
Easy and comforting, this simple yet indulgent soup is a go-to favorite for cozy evenings.
Watch as the lentils soften and the vibrant vegetables soak up the creamy coconut milk, transforming into something truly special.
Ready to make your kitchen smell amazing? Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 measuring spoon
Ingredients
- 1 cup lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Curry Lentil Soup, you can follow this timeline:
- Reading & Gathering Ingredients and Equipment (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all necessary ingredients and equipment listed.
- Prep Work (10 minutes)
- Rinse 1 cup of lentils thoroughly.
- Chop 1 onion and 1 red bell pepper.
- Mince 2 cloves of garlic.
- Grate 1 tablespoon of ginger.
- Slice 2 carrots.
- Chop 1/4 cup of cilantro for garnish.
- Cooking (30 minutes)
- 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 5-10 minutes: Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.
- 10-12 minutes: Stir in 2 tablespoons of curry powder and 1 teaspoon of cumin. Cook until fragrant.
- 12-15 minutes: Add the rinsed lentils, 1 can of coconut milk, and 4 cups of vegetable broth to the pot. Bring the mixture to a boil.
- 15-25 minutes: Reduce heat to a simmer and add the sliced carrots and chopped red bell pepper. Cook until the lentils and vegetables are tender.
- 25-30 minutes: Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, stirring well. Stir in 1 tablespoon of lemon juice.
- Resting & Garnishing (5 minutes)
- Let the soup rest for 5 minutes to allow flavors to meld.
- Garnish with chopped cilantro before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and ginger to the pot and sauté until the onion is translucent.
Stir in curry powder and cumin, cooking until fragrant.
Add lentils, coconut milk, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce heat to a simmer.
Add carrots and red bell pepper, cooking until lentils and vegetables are tender.
Season with salt and black pepper, stirring well.
Stir in lemon juice and let the soup rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Naan Bread: Serve with warm naan bread for a traditional and satisfying accompaniment.
- Basmati Rice: Pair with fluffy basmati rice to soak up the flavors of the soup.
- Fresh Salad: A light side salad with cucumbers and tomatoes adds a revitalizing contrast.
- Yogurt Raita: Offer a side of cooling yogurt raita to balance the spiciness of the soup.
- Grilled Vegetables: Complement the soup with a side of grilled vegetables for added texture and flavor.
Storage
Store Curry Lentil Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions and reheat as needed for a quick meal.
Freezing
To freeze Curry Lentil Soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Thaw overnight in the fridge.
Reheating
To reheat Curry Lentil Soup, warm it gently on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave.
Cover it to prevent splatters.
Heat until hot throughout.
Final Thoughts
Curry Lentil Soup is a delicious and hearty dish that combines the rich flavors of Indian cuisine with the comforting texture of lentils.
The combination of spices, vegetables, and coconut milk creates a creamy and aromatic soup that’s perfect for any occasion.
It’s a versatile recipe that can be easily adjusted to suit personal preferences.
Whether you’re serving it as a starter or a main course, this soup is sure to impress.
Enjoy it with a side of naan or rice for a complete meal.
Don’t forget to garnish with fresh cilantro for an added burst of flavor.
Frequently Asked Questions
Can I Use a Different Type of Lentil for This Soup?
Absolutely, you can substitute with green or brown lentils. Adjust cooking time accordingly, as they may take longer to soften. Confirm lentils are thoroughly rinsed to remove debris. Taste and adjust seasoning, maintaining the soup’s balance.
What Can I Substitute for Coconut Milk if I’m Allergic?
Substitute coconut milk with an equal volume of heavy cream or unsweetened almond milk. Make certain the substitute maintains similar viscosity and flavor balance. Adjust seasoning accordingly to preserve the soup’s intended richness and complexity.
How Can I Make This Soup Spicier?
To increase spiciness, incorporate 1/2 teaspoon cayenne pepper or 1 chopped jalapeño. Sauté with onion mixture for ideal flavor infusion. Adjust by tasting and gradually adding more heat elements, ensuring balance without overwhelming primary flavors.
Is This Soup Suitable for a Gluten-Free Diet?
Yes, you can enjoy this soup on a gluten-free diet. All ingredients are naturally gluten-free. Just verify your curry powder is certified gluten-free, as spice blends may sometimes contain gluten-based fillers or cross-contamination risks.
Can I Add Other Vegetables to This Soup?
You can definitely incorporate additional vegetables into your soup. Consider adding 1 cup of diced zucchini or 1/2 cup of chopped spinach during step 6. Guarantee uniform cuts for even cooking, maintaining the dish’s texture and flavor balance.
Curry Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 cup lentils rinsed
- 2 tablespoon olive oil
- 1 onion chopped
- 2 clove garlic minced
- 1 tablespoon ginger grated
- 2 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk 14 oz
- 4 cup vegetable broth
- 2 carrots sliced
- 1 red bell pepper chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger to the pot and sauté until the onion is translucent.
- Stir in curry powder and cumin, cooking until fragrant.
- Add lentils, coconut milk, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add carrots and red bell pepper, cooking until lentils and vegetables are tender.
- Season with salt and black pepper, stirring well.
- Stir in lemon juice and let the soup rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
