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White bowl with lentil curry soup next to lime wedges and cilantro.
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Curry Lentil Soup

A savory and creamy lentil soup with a hint of curry spice.
Course Soup
Cuisine Indian
Keyword curry lentil soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Jenny

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!