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.
Curried Lentil Soup
- 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
- Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
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.
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.