Curried Red Lentil Soup
A curried red lentil soup that can be on the table in under 30 minutes. Chop a few veggies, throw everything in a pot, simmer until the lentils are tender and it's ready to enjoy!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 6 servings
Author: Deryn Macey
- 1 medium white onion diced (approx. 2 cups, 300 g)
- 3 medium carrots chopped into thick rounds (approx. 2 cups, 300 g)
- 3 cloves garlic minced
- 3 stalks celery chopped (approx. 320 g)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups uncooked red lentils
- 1 can (14 oz) light coconut milk
- 1 can (28 oz) diced tomatoes with the juices
- 4 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or maple syrup
Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Cook over medium heat, stirring often, for 5-6 minutes. You can use 1 tbsp olive oil or coconut oil to saute if you prefer.
Add the spices and stir to combine. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry.
Add the lentils, diced tomatoes, coconut milk and broth and stir to combine. Simmer for 20-25 minutes, uncovered, over medium heat until the lentils are soft and almost mushy.
Stir in the coconut sugar and soy sauce (or gluten-free tamari). Season with additional salt and pepper, if needed. You can adjust the thickness by stirring in a little extra broth. Serve right away topped with fresh cilantro and a squeeze of lime juice, if desired.
The soup will thicken up considerably in the fridge. Enjoy it the next day as a stew or add a little broth or water to thin it back out.
Storing: Let cool before storing. Store in the refridgerator for up to 4 days in an airtight container or freeze for up to 3 months. If frozen, thaw overnight in fridge. Reheat stovetop or in the microwave until heated to your preference.
Serving: 1/6th of recipe | Calories: 265kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Sodium: 450mg | Fiber: 8g | Sugar: 10g