Talk about a bowl full of healthy comfort food. You’re going to love this Red Lentil Curry Soup. It’s the perfect Meatless Monday Dinner and is just right for a cool Fall night. Warm, hearty, and perfectly spiced, it pairs perfectly with my favorite Homemade Naan Bread.
With two giant teenagers who are trying to build muscle, I’m constantly looking for ways to add more protein and fiber to their diets. Lentils are a great source of fiber and protein–a total superfood. If you aren’t used to cooking with them, start with a recipe like this. You use an immersion blender to smooth out the soup, so it won’t even seem like you’re eating lentils. I love adding new soups to our Fall and Winter rotation. This is a great one. I’m excited for you to try it!
This recipe is dairy-free, and as long as you don’t dip Naan Bread in it, it’s gluten-free, too.
Soups Perfect for Cold Days
- Minestrone Soup
- Classic Clam Chowder
- Chicken Curry and Rice Soup
- Thick and Creamy Tomato Basil Parmesan Soup
- Italian Sausage Tortellini Soup
- Thick and Creamy Potato and Ham Soup
Step-by-step Photos of How to Make Red Lentil Curry Soup
Questions for How to Make Red Lentil Curry Soup
Do I need to let the lentils soak before making the soup?
For this recipe, you do not have to soak the lentils before making the soup. If you have problems digesting lentils, you can soak them in water for 4-5 hours before making the soup. When ready to make the soup, drain the water and add the lentils to the soup as stated in Step 4 in the instructions.
Will lite coconut milk work in this recipe?
I recommend using full-fat coconut milk. It works the best.
Do you recommend using spicy curry powder?
If you like spicy food, I recommend using 1 tablespoon spicy curry powder and then 1 tablespoon mild curry powder. You can also add red pepper flakes to your taste to give some heat to the soup.
Can I use chicken or vegetable broth in place of the water?
Yes, you can.
I don’t have an immersion blender. Can I make this soup without it?
Yes. The soup will have a chunky texture, but it will still taste good.
Can I substitute the red lentils for a different variety of lentils?
I have only made this soup with red lentils. If you choose to use a different type, I recommend lentils that cook up fast and turn soft. Not all lentils have the same cooking time, so you may need to let them simmer longer than what is called for in the instructions.
- 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)
- In a large pot, add the olive oil and onion and saute for 3-5 minutes until tender and fragrant.
- Add the diced carrots, celery, potato, and crushed garlic. Saute for another 5 minutes.
- Now add the curry seasoning, salt, ground cumin, and ground turmeric. Saute for 1-2 minutes until spices are warm and fragrant.
- 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.
- Use an immersion blender to blend it into a smooth consistency.
- 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.
- Serve with a sprinkle of cilantro, if desired.