Curry Lentil Soup Made with Dry Lentils
A warm, creamy Curry Lentil Soup made in just 30 minutes. One pot, pantry staples, and big flavor make this a cozy favorite for quick weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 cup red lentils, rinsed
1 small onion, diced
2 carrots, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1/2 teaspoon turmeric (optional)
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté onion for 3–4 minutes. Add garlic and ginger, cook 1 minute.
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Stir in curry powder and turmeric, cook 30 seconds.
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Add carrots, lentils, and broth. Bring to a boil.
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Reduce heat, cover, and simmer 15–20 minutes until lentils are soft.
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Stir in coconut milk and lime juice. Simmer 3 more minutes.
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Blend part of the soup for creaminess if desired. Season to taste.
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Serve hot with fresh herbs or toppings of choice.
Notes
Add spinach or kale in the last 5 minutes. Use chicken broth if preferred. Soup thickens as it sits—add water to loosen when reheating.
Find it online: https://dryrecipes.com/curry-lentil-soup-made-with-dry-lentils/