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–+ servings
Curry Lentil Soup 1

Curry Lentil Soup

A warming, protein-rich soup that combines red lentils, aromatic spices, and coconut milk for a comforting fall meal. This nutritional powerhouse comes together in under an hour and is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Indian, Vegetarian
Servings 6 servings
Calories 385 kcal

Equipment

  • Large Pot

Ingredients
  

Soup Base

  • 1 1/2 cups red lentils rinsed and drained
  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated

Spices

  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste

Vegetables and Liquids

  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1 medium carrot diced
  • 2 stalks celery diced
  • 1 small butternut squash peeled and cubed (about 2 cups)
  • salt and pepper to taste

Garnish

  • fresh cilantro for garnish
  • lemon wedges for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent.
  • Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
  • Add the curry powder, cumin, turmeric, and cayenne pepper to the pot. Stir continuously for 1 minute to toast the spices.
  • Add the diced carrots, celery, and butternut squash to the pot, stirring to coat with the spice mixture. Cook for 3-4 minutes.
  • Add the rinsed lentils and stir to combine.
  • Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
  • Cover partially and cook for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
  • Stir in the coconut milk and simmer for an additional 5 minutes. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Notes

This soup stores beautifully and often tastes even better the next day as the flavors continue to develop. It keeps fresh in the refrigerator for up to 4 days or can be frozen for up to 3 months.
For meal prep, you can chop all vegetables up to 3 days in advance and store them in separate containers in the refrigerator.
Substitute red lentils with green or brown lentils if needed, but note that cooking time will increase by approximately 15 minutes.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 14gFat: 19gSodium: 580mgFiber: 16gVitamin A: 158IUVitamin C: 26mgIron: 32mg
Keyword Curry, Lentil Soup, Fall Recipe, Vegetarian Soup, Coconut Curry
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