Curry Lentil Soup
This will be the most FLAVORFUL, best lentil soup of your life, seasoned with curry powder, paprika, ginger, coconut milk, etc., brightened with a splash of lemon. The lentil soup is made with green or brown lentils, guaranteeing luxuriously creamy and hearty textures instead of disintegrating mushiness. Follow along for step-by-step instructions, expert tips, and customizable options for a foolproof recipe, with everyone returning for seconds and thirds!
Ingredients
Instructions
Sauté Veggies & Aromatics: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery, and cook for 6 minutes. Add the ginger, garlic, and spices and cook for 2 minutes.
Add Ingredients: Stir in the remaining ingredients up to “Add Later” (through water).
Simmer: Cover and bring to a boil, then reduce to medium. Simmer, covered, for 45-60 minutes or until lentils are soft, stirring occasionally and replacing the lid (or the bottom can burn). Add more water while the soup simmers if it becomes too thick. The lentils need enough water to cook evenly.
Finishing Touches: Stir in the coconut milk and warm through. Continue to simmer for a thicker texture or thin with additional water (you can also use an immersion blender or blender to puree some soup if desired). Stir in the lemon juice and cilantro. Season to taste with extra lemon, salt, or cayenne—these will make the flavors pop!
Serve: Serve bowls with a dollop of yogurt and a sprinkle of cilantro. Also delicious served over rice!
