Curry Lentil Soup Recipe – American Special
This Curry Lentil Soup Recipe combines earthy red lentils with aromatic spices to create a vegetarian soup that’s both hearty and nourishing. Infused with curry powder, cumin, and turmeric, this spiced lentil stew offers a comforting meal that’s rich in protein and flavor. Whether you’re seeking a wholesome lunch or a cozy dinner, this soup delivers warmth and satisfaction in every spoonful.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Curry Lentil Soup Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 cup dried red lentils, rinsed
- 1 large carrot, chopped
- 1 celery stalk, chopped (optional)
- 1 medium tomato, chopped (or ½ cup canned tomatoes)
- 4 cups vegetable broth (or water)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh cilantro or parsley, for garnish
- Coconut milk (optional, for creaminess)
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Stir in garlic and ginger, cooking for another minute.
Add Spices and Vegetables:
Sprinkle in curry powder, cumin, and turmeric. Stir until fragrant, about 30 seconds.
Add lentils, carrot, celery, and tomato. Stir to combine.
Simmer the Soup:
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes or until lentils are soft.
Stir occasionally and add more water or broth if needed.
Finish and Serve:
Season with salt, pepper, and lemon juice to taste.
If desired, stir in a splash of coconut milk for extra creaminess.
Garnish with fresh herbs and serve hot with crusty bread or rice.
Recipe Notes :
Lentil Varieties: Red lentils cook quickly and break down into a creamy texture. For a firmer bite, consider using green or brown lentils, but adjust the cooking time accordingly.
Spice Adjustments: Customize the spice level by adding more or less curry powder. For additional heat, incorporate a pinch of cayenne pepper.
Storage Tips: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Garnish Ideas: Enhance the flavor with a swirl of yogurt or coconut cream and a sprinkle of chili flakes for added zest.
