Easy curry red lentil soup
This curry lentil soup uses pantry staples. It's as delicious as it is easy. When you need something protein-dense and filling in less than half an hour, look no further. This soup serves 2 as a meal, 4 as a starter. Vegan & gluten free.
Servings: 2 people
Calories: 352kcal
Ingredients
- 1 teaspoon extra virgin olive oil or any neutral flavored oil
- ½ onion chopped small
- 2 cloves garlic minced
- 1 cup dried red lentils rinsed
- 2 ½ cups water
- 2 teaspoons curry powder + more if desired
- ¼ teaspoon cumin
- ½ teaspoon coriander
- Generous pinch of salt
- Chopped cilantro optional garnish
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 curry and salt flavor. Add more, if necessary.*
- Ladle the soup into bowls. And top with cilantro garnish (optional).
Notes
*Curry powders are spice blends. So they vary in terms of their heat & intensities. Start with two teaspoons of curry powder. Then taste the soup once the lentils are soft to see if you'd like to add more.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator. It will keep for about 4 days.
Reheat in a pot on the stove or in the microwave.
Nutrition
Calories: 352kcal | Carbohydrates: 57g | Protein: 23g | Fat: 3g | Sodium: 22mg | Potassium: 899mg | Fiber: 28g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 6.9mg | Calcium: 72mg | Iron: 6.9mg
