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Even when your pantry is bare, you probably have the ingredients for this flavorful curry lentil soup. It’s vegan, gluten-free, and easy to make.
Whenever David and I are going out of town, I spend the week leading up to the trip trying to eat down the food we have in the refrigerator. It becomes some kind of Chopped-style competition in my own kitchen.
“Now, what can I do with half of a pineapple, collard greens, and cilantro?”
Obviously it doesn’t matter for foods that keep for a long time like onions, garlic, sweet potatoes, and potatoes. However, for things with a short shelf life like leafy greens, I do my best to make sure they don’t go to waste.
Inevitably that means that the night before we leave and the evening we return, there’s very little left to have for dinner.
Curry lentil soup
For just such an occasion, I make pantry-friendly curry lentil soup.
All of the ingredients utilize pantry and refrigerator staples – red lentils, garlic, onions, and spices. Those are foods I have on hand all the time and have long shelf lives.
For people who think that healthy food is expensive, time consuming, or bland, this soup clobbers all of those criticisms.
The soup is ready from start to finish in only about 25 minutes and costs change to make. I use one of my favorite curry powders for easy and delicious flavor.
(For this soup, I like the sweet curry powder from Penzeys Spices. But if you have a favorite curry powder, use that instead.)
I serve the soup with crackers, bread, or brown rice.
I tend to make just enough for two. However, if you’re cooking for a bigger group or want leftovers, it’s easy to double.
And like so many soups, this vegan curry lentil soup just gets better with time as the flavors develop and meld.
Curry Lentil Soup
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 onion chopped small
- 2 cloves garlic minced
- 1 cup red lentils rinsed
- 2 1/2 cups water
- 1/2 teaspoon curry powder Penzeys sweet curry powder is my favorite.
- 1/2 teaspoon coriander
- Salt to taste
- Garnish: chopped cilantro optional
Instructions
- Bring a soup pot to a medium heat with extra virgin olive oil. Add onion and garlic to the pot and sauté for a few minutes, until they are softened and fragrant. Then add the remaining ingredients to the pot.
- Bring the soup to a simmer. Then turn the heat to low and cover for 15 to 20 minutes, stopping occasionally to stir.
- Once the lentils have softened and are starting to break down while still maintaining some of their shape, the soup is ready. Taste for more salt, if necessary. Ladle the soup into bowls and top with cilantro garnish (optional).
Nutrition
Valerie says
April 15, 2015 at 12:53 pmSo making this next week, sounds great!
Cadry says
April 15, 2015 at 12:54 pmAwesome! Thanks, Valerie! I hope you enjoy it.
River says
April 17, 2015 at 10:39 amWe do that too whenever we’re going out of town. Although I must admit that my pre-trip dinners are far less glamorous than your soup. 🙂
Penzeys Spices recently opened a location about 20 minutes from here and I am excited to go check it out! It looks so awesome!
Cadry says
April 17, 2015 at 12:04 pmOh, that’s great! I don’t get to go to Penzeys very often, because the closest location is a couple hours away. However, I make sure to never run out of both their hot & sweet curry powders. I love them both. The place itself is really fun too. You’ll enjoy smelling all of the spices. 🙂
Haley says
April 29, 2015 at 6:34 pmI made this for dinner tonight with one small change – increased the curry by about one million 🙂 I used curry paste instead of powder. Super yummy!!
Cadry says
April 29, 2015 at 6:48 pmThat’s great, Haley! I’m glad to hear it!
Becky says
December 28, 2015 at 11:00 amOoh this looks like my kind of soup!
Cadry says
December 30, 2015 at 10:48 amThanks, Becky!
The Vegan 8 says
December 28, 2015 at 1:41 pmWow, you weren’t kidding, I DO have everything in my pantry right now! You know what is so funny…my Mom just gave me some Penzey’s curry powder for Christmas!! She gave me a whole giftbox of Penzey’s spices and I’m in love. I definitely need to try this out!
Cadry says
December 30, 2015 at 10:49 amOh, that’s great! What perfect timing. I have two curry powders from Penzey’s – hot and sweet – and they are both terrific. Let me know if you try the soup, Brandi!
Jenn says
December 28, 2015 at 2:44 pmOh, this looks so cozy and comforting! I could go for a big bowl right now – it’s been sleeting ALL day here!
Cadry says
December 30, 2015 at 10:51 amUgh! Fall lasted as long as it could this year, but it seems like winter has finally arrived. David and I spent the last two days chiseling ice off of our driveway. Soup weather is here! 🙂
Sina @ Vegan Heaven says
December 29, 2015 at 3:15 amI love lentils! This soup looks so comforting and hearty! Looks like my kind of soup! 🙂
Cadry says
December 30, 2015 at 10:52 amI’m a big fan of lentils too. They are so convenient to have in the pantry when you need something filling, fast, and delicious.