Curried Lentil Soup

In my house, soup season is still going strong! It’s basically nonstop hot tea and soup all day, every day for me, so I’m sharing a soup recipe I’m really loving right now—which is this curried lentil soup. This is very easy to make, full of good-for-you and simple ingredients, and it’s super tasty. Triple win!

My homemade soup routine basically goes like this. I make a big pot of soup and I eat some for dinner (if my husband wants some he’s welcome, but he’s not always as enthusiastic about soup as I am). Then I save the remaining 2-3 servings and rewarm them for weekday lunches or a super quick weeknight dinner. As I type this, I still have a serving left of this batch pictured for lunch tomorrow and I cannot wait to eat it! Ha.

More often than not, I like to add a few crackers to my soup. I’m currently on a bit of a mini saltine kick (they are so cute! I know that’s kind of dumb but I can’t help it!), but this curried lentil soup is extra delicious when served with some cooked rice stirred in. Totally optional, but I happened to have some leftover rice one night when I made this and that was even better than crackers. It’s also delicious all on its own, too.

Happy soup making! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
4.5 from 2 votes
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Curried Lentil Soup

Servings 4 people

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots
  • 2 carrots
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 cup red lentils
  • 4 cups 32-ounce vegetable or chicken stock
  • salt and pepper
  • cilantro and lime for serving

Instructions

  1. Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
  2. In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.

  3. Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.

  • I feel like I just finally hopped on the lentil train this year and I’m not turning back. Haha. Can’t wait to make this with the bag of lentils I currently have in my pantry. It’s amazing how certain foods nourish our bodies and beans and lentils are AWESOME for improving the methylation cycle within our bodies

  • I like adding a third cup of either barley, wild rice, brown rice, or black rice to have a full complement of amino acids for better absorption. I use 1 T Curry powder, but will try your spice mix next! Thanks for sharing.

  • 4 stars
    Just finished making your soup – delicious! I also added two small potatoes and some cocolut milk to make it creamy and it is really lovely. Yum!

  • I have been a long-time reader, and I love your crafts/projects. I’ve always been disappointed, however, with the white-washing of ABM recipes. Lentils are a common staple in Middle-Eastern and South Asian countries. It’s eaten over rice/with bread. The real recipes include more spices and a tempering process that adds digestive value to the food. The least you could do is research the food you make for 5 mins and include that, rather than selling this overly-simplified version of a “soup” and marking it with the ABM brand. This is disappointing and shameful. Of course, this comment won’t be posted, but I hope it is read by someone at ABM and brought to attention the next time you try to sell us a recipe that has nothing original to it.

  • This soup sounds delicious and easy and I am adding the ingredients to my shopping list to try it next week. I am confused by the negative comment above. I don’t think this recipe is taking anything away from the important use of lentils in foods from other cultures. ?! Confused how it would be taken offensively? It’s just a recipe! And I’m glad you took the time to share it. 🙂

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