Fragrant, warming, and easy-to-prepare, Curry Lentil Soup. Perfectly spiced, packed with flavour, 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 flavoured with fragrant, warming spices and is packed with hearty, plant-based goodness. It's filling, healthy, flavourful, and makes the best leftovers!
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.
I love to serve this Curry Lentil Soup 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, and chili crisp are great with it too.
Mel x
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.
NOTES
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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!