Okay, let me tell you about my absolute *favorite* weeknight meal: curried lentil soup! Seriously, if you’re looking for something that’s both ridiculously easy and packed with flavor, this is it. Plus, it’s actually good for you – like, legitimately healthy! I’m talking fiber, protein, all that good stuff.
I wasn’t always a lentil soup person, I gotta admit. My first experience was… well, let’s just say it involved a cafeteria and a texture that wasn’t exactly appealing. But then, a few years ago, I stumbled upon a recipe for curried lentil soup, and *wow*, did that change everything! The warm spices, the creamy coconut milk – it’s like a hug in a bowl.
And the best part? It’s so simple! Even on those crazy evenings when I’m juggling, like, five different things at once, I can still whip up a batch of this curried lentil soup. I’ve been cooking for years, and trust me, this one’s a keeper. It’s one of those recipes that just *works*, you know? So, get ready to fall in love with lentil soup – the curried kind, of course!
Why You’ll Love This Curried Lentil Soup
Seriously, what’s *not* to love? But if you need convincing, here’s the lowdown:
- Super quick to make – ready in under an hour!
- Crazy easy – even beginners can nail this recipe.
- Seriously flavorful – like, *wow* your tastebuds flavorful!
- Good for you – packed with protein and fiber.
- Vegan-friendly – a win for everyone!
It's Quick and Easy
I’m talking minimal chopping and only one pot to clean! Prep takes, like, ten minutes, and then it’s just a simmer. Perfect for busy weeknights, right?
Bursting with Flavor
The curry powder, ginger, and red pepper flakes create this warm, cozy flavor that’s just amazing. It’s a total party in your mouth, but in a super comforting way!
A Healthy and Hearty Meal
Lentils are nutritional powerhouses! Plus, the coconut milk adds healthy fats, making this curried lentil soup a satisfying and nourishing meal you can feel good about.
Ingredients for Curried Lentil Soup
Okay, let’s gather our goodies! Here’s what you’ll need to make this magical curried lentil soup:
- 2 tablespoons coconut oil – this adds a lovely richness!
- 1 medium onion, chopped – yellow or white, whatever you’ve got!
- 4 garlic cloves, minced – don’t skimp on the garlic, trust me!
- 3 tablespoons minced fresh ginger – fresh is best for that zing!
- 1 tablespoon mild curry powder – feel free to use a little more if you like it bold!
- 1/4 teaspoon crushed red pepper flakes, plus more to taste – for a little kick!
- 1 (28 ounce) can fire roasted diced tomatoes – these add a smoky depth.
- 1 cup dry French green lentils, rinsed – give them a good rinse!
- 2 1/2 cups water – just plain ol’ water works great.
- 1 (14 ounce) can full fat coconut milk – this is what makes it creamy and dreamy!
- 1/2 teaspoon sea salt, plus more to taste – season, season, season!
- Freshly ground black pepper – because everything’s better with pepper!
- 1/2 cup chopped fresh cilantro – for a burst of freshness at the end!
- 2 tablespoons fresh lime juice – this brightens everything up!
How to Make Curried Lentil Soup: Step-by-Step Instructions
Alright, ready to get cooking? Don’t worry, it’s super simple! Just follow these steps, and you’ll have a pot of delicious curried lentil soup in no time. I promise, you got this!
Sauté the Aromatics
First, heat up that coconut oil in a large pot or Dutch oven over medium heat. Then, toss in your chopped onion with a pinch of salt. Cook it until it’s soft and lightly browned around the edges – about 8 to 10 minutes. You’ll probably need to reduce the heat to low so the onions don’t burn – nobody wants burnt onions!
Add Spices and Tomatoes
Okay, now for the good stuff! With the heat still on low, add the minced garlic, ginger, curry powder, and red pepper flakes. Cook, stirring, until everything smells amazing – about 2 minutes. This is called “blooming” the spices, and it really brings out their flavor. Then, stir in that can of fire roasted diced tomatoes. Mmm!
Simmer the Curried Lentil Soup
Now, add the rinsed lentils, water, coconut milk, ½ teaspoon of salt, and a few grinds of black pepper. Bring it all to a boil, then cover the pot and reduce the heat to low. Simmer, stirring occasionally, until the lentils are tender – about 25 to 35 minutes. The timing really depends on your lentils, so just keep an eye on them!
Finishing Touches
Almost there! If your soup is too thick, stir in ½ to 1 cup more water until it reaches your desired consistency. I like mine kinda thick, but it’s totally up to you! Now, stir in the chopped cilantro and lime juice. Taste and season with more salt and pepper as needed. And that’s it – time to serve and enjoy!
Tips for the Best Curried Lentil Soup
Want to take your curried lentil soup from “meh” to “WOW”? Here are a couple of my go-to tips for making it absolutely perfect:
Don’t Skip the Sautéing
Seriously, don’t rush this step! Sautéing the onion, garlic, and ginger helps to build a super flavorful base for your soup. It’s where the magic starts, trust me!
Adjust the Consistency to Your Liking
Soup too thick? Add more water! Prefer it chunkier? Use less water, or even blend a little bit of it. It’s *your* soup, so make it exactly how you like it!
Curried Lentil Soup Variations
Okay, so you’ve made the basic curried lentil soup – amazing! But what if you’re feeling a little adventurous? Here are a couple of my favorite ways to jazz things up and make it a little different each time. Don’t be afraid to experiment!
Spicy Curried Lentil Soup
Want to kick up the heat? Easy! Just add a pinch more red pepper flakes. Or, for a *real* fiery flavor, try a tiny pinch of cayenne pepper. Careful, though – a little goes a long way!
Creamier Curried Lentil Soup
For an extra-rich and decadent soup, use a bit more coconut milk. Or, here’s a trick: after simmering, carefully blend about half of the soup with an immersion blender. It’ll be so silky smooth!
Frequently Asked Questions About Curried Lentil Soup
Got questions? I’ve got answers! Here are a few of the most common things people ask about this amazing curried lentil soup. Don’t worry, I’ve got you covered!
Can I use a different type of lentil?
Yep, you totally can! I prefer French green lentils because they hold their shape nicely, but red lentils will work too. Just keep in mind that red lentils cook much faster, so you’ll want to reduce the simmering time – start checking them around 15-20 minutes.
Can I freeze curried lentil soup?
Absolutely! This curried lentil soup freezes like a dream. Just let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop or in the microwave. Easy peasy!
Is this curried lentil soup vegan?
You betcha! As written, this recipe is 100% vegan. We’re using coconut oil and coconut milk for richness, and there are no animal products in sight. So go ahead and enjoy this delicious and healthy vegan curried lentil soup guilt-free!
Storing and Reheating Your Curried Lentil Soup
Got leftovers? Lucky you! This curried lentil soup tastes even better the next day, if you can believe it. Just pop it in an airtight container and store it in the fridge for up to 4 days. Reheat it gently on the stovetop or in the microwave until it’s nice and warm. Easy!
Nutritional Information for Curried Lentil Soup
Okay, so everyone always asks about the nutrition, right? Here’s the deal: each serving (about 1 cup) of this delicious curried lentil soup clocks in at approximately:
- Calories: 300
- Fat: 18g
- Protein: 10g
- Carbohydrates: 25g
Just remember, these are estimates! The exact numbers can vary a bit depending on the specific brands you use and how generous you are with the spices. But hey, it’s a healthy and hearty meal, so enjoy!
Enjoyed This Curried Lentil Soup Recipe?
Awesome! If you loved this curried lentil soup as much as I do, please leave a comment below! Or even better, rate the recipe! And don’t forget to share it with your friends on social media – they’ll thank you for it!
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Delicious Curried Lentil Soup Recipe in Under 1 Hour
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Description
This curried lentil soup is flavorful and easy to make. It’s a hearty and healthy meal.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1 (28 ounce) can fire roasted diced tomatoes
- 1 cup dry French green lentils, rinsed
- 2 1/2 cups water
- 1 (14 ounce) can full fat coconut milk
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, 1/2 teaspoon salt, and several grinds of black pepper.
- Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes.
- If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
- Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
Notes
- Store leftover soup in the fridge for up to 4 days.
- If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency.
- This soup also freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
