Curried red lentil soup with lemon is my cold-weather default — red lentils collapse all on their own into a soft, spoonable soup with onions, carrots, and celery melted through and curry powder doing the warming. The lemon at the end is not optional; it makes the whole pot taste alive. An hour, most of it simmering unattended.
There’s nothing quite like a warm bowl of soup on a chilly day, and this Curried Red Lentil Soup is my absolute go-to. It’s a vibrant, one-pot wonder packed with wholesome ingredients and aromatic spices that fill your kitchen with the most incredible scent. The best part? It’s ridiculously easy to make and, believe it or not, tastes even more amazing the next day as the flavors meld together. Get ready for your new favorite comfort food!
Ingredients
• 2 cups (480 ml) red lentils, sorted, rinsed, and drained
• 1 quart low-sodium vegetable broth
• 4 cups (960 ml) water
• 2 cups (480 ml) finely chopped onion (about 1 large)
• 1 ½ cups finely chopped celery (about 4 stalks)
• 1 ½ cups finely chopped carrots (about 2 large)
• 2 teaspoons (10 ml / 0.3 fl oz) minced garlic (about 2 cloves)
• ¼ cup chopped fresh cilantro
• 1 tablespoon (15 ml / 0.5 fl oz) curry powder
• 1 teaspoon ground cumin
• 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large pot or Dutch oven, combine the red lentils, vegetable broth, and 4 cups (960 ml) of water. Bring to a simmer over medium-high heat.
2. Skim off any foam that rises to the surface. Reduce the heat to medium-low, cover the pot, and let it simmer for 5 minutes, stirring occasionally.
3. Add the chopped onion, celery, carrots, and minced garlic to the pot. Stir to combine and continue to simmer, uncovered, for 20 minutes.
4. Stir in the chopped cilantro, curry powder, and ground cumin. Continue cooking for another 20 minutes, or until the lentils are completely soft and have started to break down.
5. Remove the pot from the heat. Stir in the fresh lemon juice and season with salt and pepper to your liking.
6. Serve hot, garnished with extra cilantro if desired.
Nutritional Information
• Nutrition Information
• Yield: 6 Servings
• Calories: 283
• Protein: 19 g
• Total Fat: 2 g
• Saturated Fat
• Carbohydrates: 50 g
• Cholesterol: 0 mg
• Sodium: 146 mg
• Fiber: 13 g
• Sugar: 7 g
• This recipe is Vegan & Gluten-Free.
Pro Tips
• For a creamier texture, use an immersion blender to blend about half the soup directly in the pot until smooth.
• This soup thickens as it cools. When reheating leftovers, add a splash of vegetable broth or water to reach your desired consistency.
• Garnish with a swirl of coconut yogurt, a sprinkle of fresh cilantro, or a squeeze of lime to brighten the flavors just before serving.
FAQ
Q: Is this red lentil soup a good source of plant-based protein
A: Yes, absolutely! Red lentils are a fantastic source of plant-based protein. A single serving of this soup packs about 19 grams (0.67 oz / 19 g) of protein, making it a hearty and satisfying meal that will keep you full and energized.
Q: How can I make this vegan lentil soup creamier without dairy
A: For a creamier texture, use an immersion blender to blend about half the soup directly in the pot until smooth. Another great dairy-free option is to garnish each bowl with a swirl of full-fat coconut milk or coconut yogurt for added richness.
Q: How long can I store this vegetarian lentil soup
A: This soup is perfect for meal prep! You can store it in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen overnight. It also freezes beautifully for up to 3 months.
Q: Can I add other vegetables to this lentil soup
A: Definitely! This recipe is very versatile. Feel free to add other vegetables like spinach, kale, or diced sweet potatoes. Stir in leafy greens like spinach during the last 5 minutes of cooking. For heartier vegetables like sweet potatoes, add them along with the carrots and celery.
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Curried Red Lentil Soup with Lemon
Ingredients
Method
- In a large pot or Dutch oven, combine the red lentils, vegetable broth, and 4 cups (960 ml) of water.
- Bring to a simmer over medium-high heat.
- Skim off any foam that rises to the surface.
- Reduce the heat to medium-low, cover the pot, and let it simmer for 5 minutes, stirring occasionally.
- Add the chopped onion, celery, carrots, and minced garlic to the pot.
- Stir to combine and continue to simmer, uncovered, for 20 minutes.
- Stir in the chopped cilantro, curry powder, and ground cumin.
- Continue cooking for another 20 minutes, or until the lentils are completely soft and have started to break down.
- Remove the pot from the heat.
- Stir in the fresh lemon juice and season with salt and pepper to your liking.
- Serve hot, garnished with extra cilantro if desired.
- Garnish with a swirl of coconut yogurt, a sprinkle of fresh cilantro, or a squeeze of lime to brighten the flavors just before serving.
