Vegetarian
Curry Lentil Soup
Description
Today’s recipe for Curry Lentil Soup is the spunky younger sibling to my crowd-favorite Lentil Soup. An easy red lentil soup made with carrots and warming spices like cumin and curry, finished with an energetic burst of lemon, it’s comforting, lively, and once you get to know it, you’ll realize just how much more fun your life is with this soup is in it!
Ingredients
- 2 tablespoons extra-virgin olive oil plus additional as needed
- 1 medium yellow onion cut into 1/4-inch dice
- 3 large carrots cut into 1/4-inch dice
- ½ teaspoon kosher salt plus additional to taste
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 1 cup red lentils rinsed and drained
- 4 cups low sodium vegetable broth or low sodium chicken broth
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
- Fresh cilantro for garnish
Directions
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
- Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
- Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
- Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
