Curry Lentil Soup

Rating:

Total Time:

40 minutes

Difficulty:

Easy

It’s soup day here on WGC and this Curry Lentil Soup is going to go right up there with your other favs… I can guarantee it! No questions asked!

You didn’t think I’d let a week go by this fall season without a soup did you? I think not!! Just disregard the fact that it is literally 90 degrees in LA today… it’s fall on the calendar and we’re going with it. A few weeks ago I asked for your favorite soups on my IG stories and OMG soup is a hot topic… literally.

I got every answer under the sun. Most of which we already have here on WGC over in the soup section – but one that kept popping up was a lentil soup! Random, I know, but apparently everyone loves it. I’ll be honest, I was hesitant at first because I was somewhat skeptical of lentils as a kid – but mix it with coconut milk and curry and a TON of garlic and ginger and I could eat this every day.

This Curry Lentil Soup is the perfect soup no matter who you’re feeding. It’s naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. All in all… it’s perfection.

You can use any color lentils you have on hand! And some goes for curry powder… red, yellow and green all work in this recipe interchangeably! The rest is pretty self explanatory. If you’re anti-cilantro then use some chives or basil on top! Just promise me that you won’t forget to garnish with the lime juice. That fresh pop of flavor really makes this dish sing!

Curry Lentil Soup

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Description:

The most perfect (naturally vegan) Curry Lentil Soup in the world!! It's the perfect simple dinner and it's great for a take-to-work lunch moment!

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Course:
Soup
Cuisine:
Indian

Ingredients

  • 2 tablespoons coconut oil
  • 1 yellow onion, finely chopped
  • 1 red bell pepper finely chopped
  • 8 cloves garlic, finely chopped
  • 2 1/2 inch piece of ginger, peeled and finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup lentils
  • 1 14.5 ounce can crushed tomatoes
  • 1/2 cup cilantro finely chopped, plus more for garnish
  • kosher salt and freshly cracked black pepper to taste
  • 1 13.5 ounce can unsweetened coconut milk
  • lime wedges for serving

Instructions

  • Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
  • Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
  • Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
  • Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.
Curry Lentil Soup: Chef Vision

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38 comments

    • Erica Oberbauer

      5 stars
      Very good! I had split peas in the house so I subbed those for lentils and still worked great. It’s abit spicy and I love it. Thanks for another great recipe Gaby! Can’t wait for the new book <3

  1. Marie

    Hi Gaby!

    Thanks for this beautiful soup recipe. Will definitely give this a try. Yummy!

    Please specify/recommend which type of lentil.

    Thanks in advance!

    • Gaby

      Hey Marie – it says in the copy of the post that any lentil works!! Dealers choice

  2. Monika

    Love, love , love all things lentil!!! This soup will be on rotation this winter!

  3. Susan Ferari

    If I wanted to use broth instead of coconut milk, what should I use?

  4. Alexandra

    Just confirming, it’s twelve and a half inch piece of ginger – you do say a heap of ginger and garlic but just thought I should check

  5. Lauren W

    Hey Gabay! Is there a certain curry powder brand you use? They’re all so different, I think

  6. Lizabeth

    5 stars
    Sooo good and so easy! I used 1 T curry powder and 1 T garam masala. Fire roasted crushed tomatoes were all I had on hand. This came together very quickly and it’s extremely satisfying and flavorful. I can’t get enough!

  7. Tiffany

    Do we have to use a Dutch oven? What’s a good substitute? I have a big pot and cast iron skillet.

  8. Lisa

    5 stars
    SO good! Adult and toddler approved. We had it over roasted spaghetti squash the 2nd day to stretch it out a bit further.

  9. Courtney

    This was very easy to make and didn’t dirty up a lot of dishes. I doubled the recipe and easily served 8 ladies at my book club with some leftovers. The flavor was great, though I definitely had garlic breath 🙂 I would make it again.

  10. Mary Jane Mitchell

    5 stars
    So delicious! I served this for our family dinner tonight so I doubled it. When I make it again, I won’t double the red pepper flakes – it was pretty spicy. Sour cream and a fresh squeeze of lime juice helped!

  11. Patrick

    Hi, Gaby Wow! Looks delicious! Love lentil last time I made Moroccan Spicy Lentil soup. Very tasty love big pan

  12. Stefanie

    Ok I am loving this soup!!! Made it yesterday morning before work…it is that easy and fast! Ate it for lunch 2x and loved every bite. Thank you!

  13. Kristina Kouznetsova

    5 stars
    So hearty and delicious! Incredibly easy to put together and inexpensive to make ALOT. Great for leftovers or to freeze. I left out the cilantro and I did add a little more coconut milk and curry powder but thats just a personal preference.

  14. Sarah

    5 stars
    This was delicious! I’m eating it as I type. I added a bit more ginger and curry because i used a 28oz can of tomatoes (all I could find in Toronto) and I can’t get enough.

  15. Melissa Roos

    5 stars
    Super simple to make and so tasty! Don’t leave out the lime as it really enhances it!

  16. Madeline Poliakoff

    5 stars
    Sooooo delish and had a ton of flavor! I put rotisserie chicken in mine and had garlic naan bread to dip in it.

  17. Maggie Engstrom

    5 stars
    This was easy and delicious! A great weeknight meal. I used an blender to blend the veggies prior to adding the lentils to make it smoother (it’s a texture thing). It was filling and nutritious! Would definitely make it again.

  18. Christina Hanson

    5 stars
    Another great one to add to my winter menu! My 12 year old son loved this recipe, and wasn’t happy that I finished off the leftovers! This recipe is simple and will defiantly make it again.

  19. Angela

    5 stars
    Love love loved this!! It was so easy to throw together early in the afternoon and then heat up at dinner time along side some naan. So good! Thanks Gaby!