Curried Lentil Soup

Curried Lentil Soup

In my house, soup season is still going strong! It’s basically nonstop hot tea and soup all day, every day for me, so I’m sharing a soup recipe I’m really loving right now—which is this curried lentil soup. This is very easy to make, full of good-for-you and simple ingredients, and it’s super tasty. Triple win!

My homemade soup routine basically goes like this. I make a big pot of soup and I eat some for dinner (if my husband wants some he’s welcome, but he’s not always as enthusiastic about soup as I am). Then I save the remaining 2-3 servings and rewarm them for weekday lunches or a super quick weeknight dinner. As I type this, I still have a serving left of this batch pictured for lunch tomorrow and I cannot wait to eat it! Ha.

More often than not, I like to add a few crackers to my soup. I’m currently on a bit of a mini saltine kick (they are so cute! I know that’s kind of dumb but I can’t help it!), but this curried lentil soup is extra delicious when served with some cooked rice stirred in. Totally optional, but I happened to have some leftover rice one night when I made this and that was even better than crackers. It’s also delicious all on its own, too.

Happy soup making! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

Curried Lentil Soup

  • 2 tablespoons olive oil
  • 2 shallots
  • 2 carrots
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 cup red lentils
  • 4 cups 32-ounce vegetable or chicken stock
  • salt and pepper
  • cilantro and lime for serving
  1. Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
  2. In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.
  3. Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.

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