Red Lentil Soup

A pot of red lentil soup always feels like a good idea, especially when the day calls for something warm and comfortable. It comes together easily with ingredients I usually have on hand, and the flavor somehow tastes like it took way more effort than it did. I like knowing it holds up well in the fridge and freezes without any problems. Whether it’s dinner at home or something to pack for later, it just works.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Keyword: Red Lentil Soup

Servings:

Calories: 527kcal

Author: Mandy Applegate

Equipment

Ingredients

2 tablespoons vegetable oil
½ cup onion finely diced
1 tablespoon medium curry powder
¼ teaspoon chili flakes
2 garlic cloves minced
1 ounce (4 cm piece) fresh ginger peeled and finely chopped
2 cups red lentils rinsed and drained
1 cup canned chopped tomatoes
2 cups vegetable broth
1 bunch fresh coriander leaves and stems separated
Salt and freshly ground black pepper to taste
1 cup coconut milk
Lime wedges for serving

US Customary - Metric

Video

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Instructions

Heat oil in a medium saucepan over medium-high heat. Add onion and cook for about 8 minutes, stirring often, until soft and caramelized.
2 tablespoons vegetable oil, ½ cup onion
Stir in curry powder, chili flakes, garlic, and ginger. Cook for 2 minutes, stirring constantly.
1 tablespoon medium curry powder, ¼ teaspoon chili flakes, 2 garlic cloves, 1 ounce (4 cm piece) fresh ginger
Add lentils and cook for 1 minute. Stir in tomatoes, coriander stems, vegetable broth, salt, and pepper. Bring to a simmer.
2 cups red lentils, 1 cup canned chopped tomatoes, 2 cups vegetable broth, 1 bunch fresh coriander, Salt and freshly ground black pepper
Whisk coconut milk until smooth. Reserve 4 tablespoons for serving, and add the rest to the soup. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until lentils are tender but still hold their shape.
1 cup coconut milk
Ladle soup into bowls. Drizzle with the reserved coconut milk, sprinkle with coriander leaves, and serve with lime wedges.
Lime wedges

Notes

Start with softened onions: Let them get golden and soft before mixing any spices. This adds depth right from the beginning.
Toast the spices with cumin: Stir in the spices along with a pinch of cumin, and toast them briefly to wake everything up. Constant stirring helps keep them from burning and brings out their full aroma.
Rinse the lentils well: This helps remove any surface starch and prevents the soup from becoming too thick.
Blend if you prefer a smoother texture: For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot.
Whisk the coconut milk first: It keeps the texture smooth and makes it easier to mix evenly into the soup.
Simmer gently: You want the lentils tender but not mushy. Keep the heat low and stir occasionally.
Finish with fresh spinach and garnish: Stir a handful of spinach into the pot just before serving; it wilts quickly and adds color without overpowering the flavor. Then garnish with herbs such as chopped fresh cilantro or parsley.
Don’t skip the lime: That hit of acidity right at the end balances the richness beautifully.

Nutrition

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