Curry Lentil Soup Ready in Just 30 Minutes
A cozy, 30-minute curry lentil soup made with warming spices, creamy coconut milk, and hearty lentils. Vegan, gluten-free, and deeply satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 carrots, diced
2 celery stalks, chopped
1 tbsp curry powder
1 tsp ground cumin
½ tsp turmeric (optional)
1 cup red or brown lentils, rinsed
4 cups vegetable broth
1 cup full-fat coconut milk
1–2 tbsp fresh lime juice
Salt and pepper to taste
Optional: chopped cilantro, chili flakes, spinachInstructions:
Instructions
-
Heat oil in a large pot. Sauté onion for 4–5 minutes. Add garlic and ginger. Cook 1 minute.
-
Add curry powder, cumin, and turmeric. Toast 30 seconds.
-
Add carrots and celery. Stir to coat.
-
Add lentils and broth. Bring to boil, then simmer 20 minutes.
-
Stir in coconut milk. Simmer 5 minutes more.
-
Add lime juice, salt, and pepper. Adjust seasoning.
-
Serve hot with garnish of choice.
Notes
Blend part of the soup for a creamy texture. Add spinach or chickpeas for variation. Freezes well.