Best Red Lentil Curry Soup Recipes

CURRY RED LENTIL SOUP

Curry Red Lentil Soup image

Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!

Provided by Hedz

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 head cauliflower, chopped into small florets
2 carrots, chopped
2 cups boiling water
1 cube vegetable bouillon
1 (14 ounce) can reduced-fat coconut milk
1 cup red lentils
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Steps:

Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g

RED LENTIL AND SQUASH CURRY SOUP

Red Lentil and Squash Curry Soup image

Butternut squash and lentil soup is a simple light meal or a first course.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

2 teaspoons coarse salt
1 recipe Quick Curry Powder
12 ounces red lentils
2 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
2 cups water

Steps:

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 264 g, Cholesterol 9 g, Fat 5 g, Fiber 7 g, Protein 15 g, Sodium 545 g

VEGAN COCONUT CURRY RED LENTIL SOUP

Vegan Coconut Curry Red Lentil Soup image

This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.

Provided by ivi_1988

Categories Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 tablespoon curry powder (or up to 2T if you are a big curry fan)
1/2 teaspoon cinnamon
1 onion, chopped
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon sugar
1/3 cup tomato paste
7 cups water
1 (15 ounce) can coconut milk
2 cups red lentils
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 tablespoon fresh lime juice
fresh cilantro (for garnish)
lime wedge (for garnish)

Steps:

To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2

RED LENTIL CURRY SOUP

RED LENTIL CURRY SOUP image

Categories Soup/Stew Bean

Yield 4 cups

Number Of Ingredients 17

Ingredients

Makes 4 Cups
1 yellow onion, finely diced
2 T. garlic, minced
2 T. fresh ginger, peeled, minced
1 T. curry powder
1/2 t. crushed red pepper flakes
Pinch of sugar
4 cups broth-- (vegetarian or chicken)
1/2 cup red lentils
Juice of 1 lime
1/4 cup heavy cream-- (can use cocoanut milk)
Salt to taste
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

Steps:

DIRECTIONS: Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes. Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute. Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. Remove soup from heat. Stir in cream and salt. Garnish soup with coconut, peanuts, scallions, and mint.