Easy and flavorful red lentil soup…this curried red lentil soup is simply the best!
I already showed you the soup along with this fabulous hearty Whole Wheat Pumpkin Bread… and now here’s the recipe! This Curried Lentil Soup is also fabulous. Why would I share anything less than fabulous? Ha! Lentil soup is always a go-to vegetarian soup because it’s filling and flavorful without meat. This time, we’ve taken a regular ‘ole lentil soup and added red lentils and a south Asian flavor profile to make something extra special.
If you’re a fan of dal, you’ll like the soup. The flavors are incredible–garlic, ginger, onion…and of course, curry! There’s nothing better on a cold night, especially when served with some hearty bread. Mmm! The fact that this soup is made in about 30 minutes, thanks to the magic of the microwave [Iiiiiiii know–I never use the microwave in cooking, but it’s magic here], is an added bonus. Perfect for busy weeknights! Hope you guys enjoy!
Curried Lentil Soup
- 2 cups red lentils, rinsed
- 8 cups low sodium vegetable or chicken broth
- 3 tablespoons olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 tablespoons curry powder
- 2 – 15 ounce cans petite diced tomatoes
- freshly ground black pepper
- cilantro, chopped
- plain yogurt
In a large bowl, microwave lentils and half of the broth for 10-12 minutes, until liquid is mostly absorbed
In a stockpot or dutch oven, heat olive oil over medium heat. Saute onion for 5-7 minutes, until soft and translucent. Season with pepper to taste, then add garlic, ginger, and curry powder. Cook for 30 seconds until fragrant.
Add the microwaved lentil mixture to the pot, then add the remaining broth and tomatoes. Simmer for 15-20 minutes, seasoning with pepper as desired.
Serve with cilantro and plain yogurt.