Curry Lentil Soup Recipe – American Special
Curry Lentil Soup is a warm, nourishing dish that brings together the earthy goodness of lentils with the rich, aromatic spices of curry. Hearty and comforting, this soup is a perfect one-pot meal that’s packed with protein, fiber, and flavor. Whether you’re enjoying it as a light lunch or a cozy dinner, it’s a simple yet satisfying option that’s both vegetarian-friendly and deeply flavorful. Plus, it’s easily customizable with your favorite veggies or toppings!
- 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 Choice : Red lentils cook quickly and create a creamy texture. You can substitute with green or brown lentils, but increase cooking time.
Spice Level : Adjust the curry powder to your taste. Add a pinch of cayenne for heat.
Blending Option : For a smoother texture, blend part or all of the soup with an immersion blender.
Make Ahead : This soup tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Toppings : Add a swirl of yogurt or coconut cream and a sprinkle of chili flakes for a bold finish.
