Red Lentil Curry Soup

Red Lentil Curry Soup

Imagine a bowl of warmth that transports you straight to the vibrant streets of India, packed with rich, aromatic spices and creamy, nutritious goodness. This Red Lentil Curry Soup isn't just a meal—it's a flavor explosion that will tantalize your taste buds and comfort your soul. Whether you're a seasoned cook or a kitchen novice, this simple yet spectacular recipe promises to transform your dinner routine with its magical blend of coconut milk, curry powder, and tender red lentils.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings

Ingredients

  1. 1 cup red lentils
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tablespoon ginger, minced
  5. 1 can coconut milk
  6. 4 cups vegetable broth
  7. 2 tablespoons curry powder
  8. Salt and pepper to taste

Instructions

  1. Begin by gathering all your ingredients: 1 cup of red lentils, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, 1 can of coconut milk, 4 cups of vegetable broth, 2 tablespoons of curry powder, and salt and pepper to taste.
  2. Rinse the red lentils under cold water in a fine mesh strainer until the water runs clear. This helps remove any dust or impurities.
  3. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
  4. Add the minced garlic and ginger to the pot, stirring frequently for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
  5. Stir in the curry powder, allowing it to toast for about 1 minute. This enhances the flavor of the spices.
  6. Next, add the rinsed red lentils to the pot, followed by the vegetable broth. Stir well to combine all ingredients.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
  8. Once the lentils are cooked, stir in the can of coconut milk. Mix thoroughly and allow the soup to heat through for an additional 5 minutes.
  9. Season the soup with salt and pepper to taste. Adjust the seasoning as desired, keeping in mind that the flavors will deepen as the soup sits.
  10. Serve the red lentil curry soup hot, garnished with fresh herbs like cilantro or parsley if desired. This soup pairs well with rice or naan for a complete meal.

Tips

  1. Always rinse your lentils thoroughly to remove any debris and prevent a gritty texture.
  2. Toast your curry powder briefly to unlock deeper, more complex flavors.
  3. Use fresh garlic and ginger for the most vibrant taste profile.
  4. Don't rush the simmering process—low and slow helps the lentils become perfectly tender.
  5. For extra richness, consider using full-fat coconut milk.
  6. If you prefer a smoother soup, use an immersion blender to create a creamy consistency.
  7. This soup freezes beautifully, so make a double batch for easy future meals.
  8. Experiment with garnishes like fresh cilantro, a squeeze of lime, or a dollop of yogurt to customize your dish.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 35g

Protein: 15g

Fat: 16g

Saturated Fat: 12g

Cholesterol: 0mg

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