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
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- 2 tablespoons olive oil
- 2 shallots
- 2 carrots
- 4 cloves garlic
- ½ inch ginger
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne
- ¼ 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I first made this recipe over 2 years ago, and it’s one me and my husband always come back to 🙂 Easy 5 stars!
Just made this today! SO GOOD!
looks too yummy! thanks for posting
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. 🙂
Will have to adapt this for instant pot!
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.
Yesterday i leave a comment but it seems to like unpublished, dear i am not a spamer, i am a blogger
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 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.
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
This is one of my favorite soups!! Thanks for sharing
You guys and your photogenic food! This food looks so filling and good for the soul. 🙂
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