Description
A warm, comforting Curry Lentil Soup made with red lentils, chickpeas, coconut milk, and aromatic spices. Cozy, creamy, and ready in minutes—perfect for a nourishing weeknight dinner.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
6 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup split red lentils
1 (15 oz.) can garbanzo beans, drained
1 (13.5 oz.) can full-fat coconut milk
32 oz. vegetable broth
Juice of 1 lime (about 2 tablespoons)
Kosher salt
Fresh cracked pepper
Fresh chopped cilantro for garnish
Instructions
Heat olive oil in a Dutch oven over medium heat. Add diced onion with a pinch of salt and pepper; sauté 3–4 minutes.
Add garlic, curry powder, cumin, ginger, and cinnamon. Stir and cook for 1 minute until fragrant.
Deglaze the pot with a splash of broth, scraping up the browned bits from the bottom.
Add chickpeas, red lentils, coconut milk, and remaining broth. Stir well.
Increase heat and bring to a gentle simmer. Cook 5 minutes, stirring occasionally, until lentils are tender.
Stir in lime juice, adjust seasoning, garnish with cilantro, and serve warm.
Notes
Add red pepper flakes for heat.
Thin with extra broth if the soup gets too thick.
Blend part of the soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 12 g (from coconut milk)
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg