Red Lentil Curry Soup
 
Prep time
Cook time
Total time
 
Flavorful and full of hidden veggies. You'll love the flavor and texture of this unique soup. Such a great one and perfect with Naan Bread on the side.
Author:
Recipe type: Soup/Lentils
Cuisine: Indian
Serves: 10-12 cups
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 1-2 stalks celery, diced
  • 1 potato, peeled and diced
  • 4 cloves garlic crushed
  • 2 tbsp curry seasoning
  • 1½ tsp salt (add more later to taste up to another 1½ tsp)
  • ¾ tsp ground cumin
  • ½ tsp ground turmeric
  • Red pepper flakes (optional)
  • 1½ cups red lentils
  • 1 29-ounce can crushed tomatoes
  • ½ cup chopped cilantro, loosely--not packed
  • 5 cups water
  • 1 (14 ounce) can coconut milk (full-fat works best)
Instructions
  1. In a large pot, add the olive oil and onion and saute for 3-5 minutes until tender and fragrant.
  2. Add the diced carrots, celery, potato, and crushed garlic. Saute for another 5 minutes.
  3. Now add the curry seasoning, salt, ground cumin, and ground turmeric. Saute for 1-2 minutes until spices are warm and fragrant.
  4. Next, add the lentils, crushed tomatoes, cilantro and water. Bring to a boil, and then turn down the heat, cover it with a lid, and let it simmer for 20-30 minutes or until veggies are cooked through and lentils are completely tender.
  5. Use an immersion blender to blend it into a smooth consistency.
  6. Once it is smooth, stir in the coconut milk, taste, and add more salt to taste. (I used about 2-2½ tsp total, including the 1½ I added to the sauteed veggies.) **If you desire, you can use vegetable bouillon in place of the salt.
  7. Serve with a sprinkle of cilantro, if desired.
  8. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/red-lentil-curry-soup/