Description
Hey, kitchen friend! When the skies go gray and your energy needs a warm-up, this Curry Lentil Soup has your back. Velvety red lentils melt into a rich, coconut-infused broth layered with garlic, ginger, and bold curry spice. It’s fast, flavorful, and full of plant-powered protein—perfect for chilly nights, meal-prep Mondays, or anytime you crave something deeply nourishing and wildly delicious. No fancy steps, just real ingredients and real comfort in under 40 minutes.
Ingredients
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1 tbsp coconut oil or olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1 tbsp fresh grated ginger
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1½ tbsp curry powder
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1 tsp ground turmeric
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1 cup dried red lentils, rinsed
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1 (14 oz) can diced tomatoes
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4 cups vegetable broth
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1 (14 oz) can full-fat coconut milk
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1 tsp salt (more to taste)
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Juice of ½ lemon
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Fresh cilantro, for garnish
Instructions
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Sauté Base: Heat oil in a large pot. Cook onion 5 mins until soft. Add garlic, ginger, curry powder, and turmeric. Stir 1 min to bloom spices.
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Simmer: Add lentils, tomatoes, broth, and salt. Bring to a boil, then reduce to low. Cover and simmer 20–25 mins until lentils are tender.
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Creamy Finish: Stir in coconut milk and lemon juice. Simmer 5 more mins, then taste and adjust seasoning.
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Serve: Ladle into bowls. Garnish with cilantro, lemon wedge, and a swirl of coconut milk.
Notes
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Add spinach or kale for greens.
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Sub green lentils (cook longer).
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Stir in chickpeas or leftover chicken for extra protein.
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Spice it up with cayenne or red curry paste.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 300 kcal per serving
- Carbohydrates: 30g
- Protein: 14g