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Curried Lentil Soup Recipe

A vegan curried lentil soup—spicy, hearty, and deeply comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Red lentils: 1 cup rinsed
  • Olive oil: 2 tbsp
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Ginger: 1 tbsp grated
  • Curry powder: 1 1/2 tbsp
  • Ground cumin: 1 tsp
  • Turmeric: 1/2 tsp
  • Vegetable broth: 4 cups
  • Coconut milk: 1 cup
  • Carrots: 2 medium diced
  • Tomato paste: 2 tbsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp
  • Fresh cilantro: 2 tbsp chopped

Method
 

  1. Heat olive oil in pot over medium heat.
  2. Add onion, garlic, and ginger; sauté 5 minutes.
  3. Stir in curry powder, cumin, and turmeric; cook 1 minute.
  4. Add carrots, lentils, broth, tomato paste, salt, and pepper.
  5. Simmer 25 minutes until lentils are tender.
  6. Stir in coconut milk and lemon juice.
  7. Blend partially for creaminess (optional).
  8. Garnish with fresh cilantro.

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 34g
  • Fiber: 9g
  • Protein: 12g

Vitamins and Minerals (per serving)

  • Iron: 18%
  • Folate: 24%
  • Vitamin C: 16%
  • Magnesium: 12%
  • Potassium: 20%

Additional Notes/Tips

  • Use green lentils if you want a firmer texture.
  • Add chili flakes for extra heat.
  • Pair with naan or rice for a complete meal.
  • Freeze leftovers—they taste even better the next day.