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Curry Lentil Soup

Curry Lentil Soup Recipe

Curry lentil soup is a simple soup made with lentils,spices, broth, and vegetables. The main flavors come from curry powder,turmeric, and cumin, which give the soup a warm and earthy taste. The brothbecomes creamy when blended with coconut milk, making the soup rich withoutfeeling heavy. Curry lentil soup is popular because it cooks fast, uses pantrystaples, and gives steady energy from plant-based protein and fiber.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried red or yellow lentils
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon cumin
  • 4 cups vegetable broth or water
  • 1 cup canned coconut milk optional for creaminess
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Juice of ½ lemon optional but brightens flavor
  • Fresh cilantro for garnish

Equipment

  • Medium or large soup pot
  • Cutting board
  • Sharp chef’s knife
  • Measuring Cups and Spoons
  • Wooden spoon for stirring
  • Fine-mesh strainer for rinsing lentils
  • Ladle for serving
  • Blender or Immersion Blender

Method
 

  1. Sauté your aromatics: Heat oil in a soup pot. Add onion, garlic, carrot, and celery. Cook 3–4 minutes until soft and fragrant.
  2. Add spices: Stir in curry powder, turmeric, and cumin. Let them toast for 30 seconds. This boosts flavor and helps curry lentil soup taste richer.
  3. Add lentils and broth: Add rinsed lentils and pour in the broth. Stir well.
  4. Simmer: Bring to a gentle boil. Lower heat and simmer 20–25 minutes until lentils soften.
  5. Add coconut milk: Stir in coconut milk for creamy texture. Cook 5 more minutes.
  6. Finish and taste: Add salt, pepper, and lemon juice. Adjust flavors as needed.
  7. Blend (optional): For a smooth soup, blend part or all of it. For a rustic feel, leave it chunky.

Notes

For best flavor, do not rush the spice-toasting step. Curry powder blooms when warm oil releases its natural oils. This short moment adds depth and keeps your curry lentil soup from tasting flat. Also, lentils absorb salt as they cook, so check seasoning twice: once in the beginning and once before serving. If your soup becomes too thick, add a splash of broth or water to adjust the texture.