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Curry Lentil Soup from www.whatsgabycooking.com (@whatsgabycookin)
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4.96 from 44 votes

Curry Lentil Soup

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!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Keyword: curry lentil soup, lentil curry soup, curried lentil soup, vegan curry soup, vegan lentil soup, lentil soup, how to many a lentil soup, easy lentil soup recipes, lentil soup with curry
Servings: 4 people
Author: Gaby

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.