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Weeknight • Soups

Golden Curried Lentil Soup

This vibrantly spiced golden lentil soup is incredibly flavorful, comforting, and packed with plant-based goodness for a hearty vegetarian meal.

Prep
10 min
Cook
30 min
Servings
6
Level
Weeknight
Golden Curried Lentil Soup

When chilly evenings call for something warm and deeply satisfying, this Golden Curried Lentil Soup is exactly what you need. Infused with aromatic curry spices and coconut milk, it's a wonderfully creamy (yet dairy-free!), hearty, and nourishing bowl of comfort. Best of all, it's remarkably easy to make!

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil or coconut oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 cup red lentils, rinsed
  • 6 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14.5 oz) can diced tomatoes, undrained
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan bread, for serving (optional)

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or soup pot over medium heat. Add chopped onion and carrots and cook until softened, about 5-7 minutes.

  2. Step 2

    Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in the curry powder, cumin, turmeric, and cayenne (if using), and cook for another minute, stirring constantly, until spices are fragrant.

  3. Step 3

    Add rinsed red lentils, vegetable broth, coconut milk, and diced tomatoes to the pot. Stir well to combine.

  4. Step 4

    Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and have thickened the soup.

  5. Step 5

    Season with salt and black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, or careful transfer some to a regular blender.

  6. Step 6

    Ladle into bowls, garnish with fresh chopped cilantro, and serve hot with cooked rice or naan bread if desired.

Tips

  • Red lentils cook faster and break down more easily, creating a naturally thick and creamy soup.
  • For extra veggies, feel free to add a handful of spinach or chopped bell peppers during the last 5-10 minutes of cooking.
  • A squeeze of fresh lime juice just before serving can brighten up all the flavors even more.

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