This lentil curry soup is so rich and creamy and will warm you right down to your toes. It’s got just enough of a spicy edge to make your tastebuds sing, but not enough to set your ears steaming. The myriad of flavors just meld together and this soup gets better with time. I personally think it’s at its best the 2nd and 3rd day, but that’s just me.
One of the other things I love about this soup besides how amazing it tastes, is that it’s very quick and easy to throw together. No need to thaw any meat, and only one onion to chop. All the other ingredients just come straight out of the package and into the pot! This soup is also gluten free, and can be vegan if you use vegetable stock.
How to Make Curry Lentil Soup
To make lentil curry soup: heat up some olive oil in a medium stock pot, add your onions and sauté them for 4 minutes or until onions are translucent. Next add in your garlic, curry powder, cumin, ginger root, cinnamon, and a dash of salt and pepper. Pour in your stock of choice (I like to use chicken bone broth) and then add your chickpeas, lentils, and almond milk. You can also use coconut milk as it’s more traditional for curries, but we have an allergy at our house, so almond milk it is. Bring the soup to a boil and then lower the heat to simmer for about 5 minutes or until the lentils are cooked through. Add in your lime juice to taste, and top with some cilantro if desired. I personally love to add extra lime juice and go heavy on the cilantro.
If you enjoy curry and a quick and easy dinner option, be sure to give this one a try!
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Curry Lentil Soup
Equipment
- medium stock pot
Ingredients
- 1 Tbsp Avocado oil
- 1 white or yellow onion diced
- 6 tsp minced garlic
- 1 Tbsp yellow curry powder
- 1 tsp cumin
- ½ tsp ground ginger root
- ¼ tsp cinnamon
- 1 cup split red lentils rinsed
- 1 can chickpeas drained
- 1.5 cups almond milk
- 4 cups broth of choice
- Juice of one medium lime or to taste
- Cilantro chopped
- Salt and pepper to taste
Instructions
- In a medium stock pot, add avocado oil and onions. Sauté until onions are translucent.
- Add garlic, curry, cumin, ginger root, cinnamon, dash of salt, and pepper and sauté for 1 minute.
- Add broth, chickpeas, lentils, and milk and bring to a gentle simmer. Lower the heat and let simmer for 5 minutes or until lentils are cooked through.
- Add lime juice to taste, and add cilantro if desired. Serve!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
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