Fragrant, warming, and easy-to-prepare, Curry Lentil Soup. Perfectly spiced, packed with flavor, super cozy, and ready in less than 30 minutes!
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Cozying up with a piping hot bowl of Curry Lentil soup on a chilly day is always a good idea. Some naan bread or a big wedge of freshly made sourdough slathered in vegan butter would make the situation even better!
This lovely soup is flavored with fragrant, warming spices and is packed with hearty, plant-based goodness. It's filling, healthy, flavorful, and makes the best leftovers!
In this post - Everything you need to make this Curry Lentil Soup recipe:
Ingredients
Here is what you'll be working with when making this recipe:
- The aromatics: Onion, celery, garlic, ginger, and then lots of fresh cilantro to garnish.
- The spices: Garam masala, turmeric, and cayenne pepper for lots of flavor and customizable heat. Curry powder works well as a substitute for the garam masala.
- Lentils - Yellow, green, or brown lentils all work well. I don't recommend using red lentils because they will break down too much and lose their texture in the soup.
- Tomatoes - The recipe calls for canned crushed tomatoes but you could use diced or even chopped fresh tomatoes. You might need to add a little more stock if you do use fresh tomatoes.
- Stock - Any flavorful vegetable stock or even mushroom stock will work well.
- Fresh cilantro - This is for serving. The flavor works so well with curry and it adds freshness and a pop of gorgeous green color.
Feel free to also throw in any vegetables you have that need to be used up. Carrots, squash, pumpkin, peas, potatoes, mushrooms, sweet potatoes, green beans, bell peppers, chili peppers, and leafy greens such as kale and spinach all work well. Add the harder veggies like squash and carrots at the beginning with the lentils, and easy-cooking veggies like kale, mushrooms, peas, and spinach towards the end.
How To Make Curry Lentil Soup
As with most vegan soup recipes this Curry Lentil Soup is really easy to make. We start by sautéing the aromatics, then let the spices bloom before adding the stock and lentils. Once they are tender the other ingredients go in and just need to warm through.
Once it's hot you can enjoy the soup as it is, or adjust the thickness and texture to your liking. You can partially blitz it with an immersion blender to make it creamier or add more stock if you prefer a thinner soup.
Serving Suggestions
Curry Lentil Soup is amazing with a swirl of cooling canned coconut milk, vegan yogurt or cream, and some warm naan for dipping. My easy no yeast flatbreads work well if you don't have any naan and need to whip an accompaniment up in under 15 minutes. Crusty bread, fresh jalapenos, coconut lime rice, lime wedges, chili crisp, and vegan croutons are great with it too.
Tips For Storing
Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Reheat gently on the stovetop or in a microwave. This is a soup recipe that gets even better with time so your leftovers will be super delicious!
More Curry Recipes
Recipe
Curry Lentil Soup
Author:Ingredients
- 1 tablespoon oil , use water to saute with for oil-free
- 1 medium onion , diced
- 2 ribs celery , diced
- 4 cloves garlic , minced
- 2 teaspoons grated, fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground cayenne pepper , or more
- 5 cups (1200 ml) vegetable stock , divided
- 1 cup (200 grams) yellow, green, or brown dried lentils
- 2 cups (480 mls) canned crushed tomatoes , or passata
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- cilantro , to serve
INSTRUCTIONS
- Heat the oil in a large soup pot and add the onion and celery. Cook for 5 minutes until the onion begins to become translucent. Add the garlic, ginger, and spices, then cook for another 2 minutes until fragrant.
- Add 4 cups of the stock and the lentils to the pot and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes until the lentils are tender. Older lentils, or lentils that have not been stored optimally may take longer to become tender.
- Add the crushed tomatoes, salt, and pepper to the pot. Bring back to a gentle simmer to heat through.
- At this stage, you can blitz the soup a few times with an immersion blender to thicken it if you want to, or leave it as it is. You can also add the remaining stock to thin as desired.
- Check the seasoning and add a little more salt and pepper to taste then serve with plenty of fresh cilantro.
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Rema says
Very nice. I doubled the cheyenne pepper & cut two freshThai red chili pepper in the mix. (We like spice.)Then I blitzed the whole soup. A very good recipe indeed. It will be cooked often in my kitchen. Cheers.
Jamie says
Really delicious!