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Curry Lentil Soup Recipe
Amy

Curry Lentil Soup

This Curry Lentil Soup is a cozy, flavor-packed dish that’s as nourishing as it is delicious. The texture is perfectly balanced—silky broth meets tender lentils—making it a satisfying meal in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon mild curry powder
  • ¼ teaspoon crushed red pepper flakes, plus more to taste
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 cup dry French green lentils, rinsed
  • 2½ cups water
  • 1 (14-ounce) can full-fat coconut milk
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Method
 

  1. 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.
  2. With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  3. Add the tomatoes, lentils, water, coconut milk, ½ 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.
  4. Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
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