I believe that everyone needs a go-to lentil soup recipe for days when you just want something fast and cozy.
I was inspired to create this recipe by a) love of creamy coconut curry + b) my fascination with quick-cooking lentils. Curry is one of my favorite meals, but sometimes it seems like too much work to make—because of course you need rice and all the extra toppings to go with it. Lentils, on the other hand, are protein-packed, and so easy to cook. So, a + b = decadent curry in the form of a simple soup.
This recipe requires only 1 pot and 30 minutes. You will not have a mess in your kitchen and you will have a delicious, steaming hot meal ready in no time! If you haven’t experienced the wonder of lentils yet, you’re going to want to try them today!
Let’s make curried lentil soup!
As I mentioned above—I love, love, love curry! The flavors are so vibrant and the coconut milk base makes it so rich. Thus, I made sure that this soup does not lack in any of those arenas. With lots of garlic and onion sautéed with spicy red pepper flakes your kitchen is sure to smell incredible the moment you being your cooking.
The lentil—in my opinion—is so underrated. This legume is incredibly inexpensive to purchase, easy to cook, and packed with protein. Paired with the hearty carrots, and cooked red peppers, this soup is full of texture.
I hope you love this recipe as much as I do! My curried lentil soup is:
& so simple to make!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 2 Tbsp. coconut oil
- ½ large yellow onion, diced
- 3 cloves of garlic, minced
- 1 Tbsp red pepper flakes (more or less depending on spice preference)
- 1 tsp salt
- pinch black pepper
- 1 red bell pepper, roughly chopped
- 3 large carrots, thinly sliced
- 3 cups vegetable broth
- 1 cup light canned coconut milk
- 1 cup dry red lentils
- 2 Tbsp soy sauce (or sub tamari or coconut aminos)
- 2 Tbsp curry paste (I used green curry paste)
- ¾ tsp turmeric
- 1 tsp ground ginger
- chopped cilantro (optional, for serving)
- In a large pot over medium heat, melt coconut oil. Once sizzling, add the onion. Sauté for 2 minutes, or until translucent and slightly golden.
- Add garlic, red pepper flakes, salt and pepper. Sauté for another 2 minutes. Add in the red bell pepper and carrots. Cook for another two minutes, stirring frequently.
- Pour in the vegetable broth and coconut milk. Increase the heat to medium high and bring to a low boil. Add the lentil and stir. Once the soup comes to a boil, reduce the heat to medium-low for a slow simmer.
- Add the soy sauce, curry paste, turmeric and ground ginger. Stir soup and continue to cook for 13-15 minutes, or until carrots are fork-tender and lentils are cooked through (lentils cook quickly so be careful not to over-cook). If mixture becomes too thick, add a splash of water or vegetable broth to thin as needed.
- Serve immediately with chopped cilantro if desired. Leftover will keep in airtight container, refrigerated for up to 5 days or in freezer for a month.