Curried Red Lentil Soup

one bowl of red lentil and vegetable soup with lemon slice and cilantro.

4.83 from 113 votes

Curried Red Lentil Soup is flavourful, hearty and nutritious. It's easy to make and has been a family favourite for many years. Even your kids will love it!

Prep Time20

Cook Time25

Course: Soup

Cuisine: Fusion, Indian

Keyword: curry, gina livy, livy method, red lentils, soup, vegetables

Servings: 1 cup servings

Calories: 184kcal

Author: Andrea Mut

Ingredients

3 tablespoon olive oil
1 lg white onion, 2 cups diced small
1 lg celery stalk, 1 cup diced small
1 jumbo carrot, approx, 1.5 cups diced small
1 sm sweet potato, 2 cups diced small
2 cloves garlic, 1 tablespoon minced
1 tablespoon curry powder
1 ½ cups dried red lentils, rinsed
4 cups chicken broth, low sodium
1 400 ml can coconut milk
8 cups baby spinach leaves, or greens of your choice
½ cup packed cilantro or parsley leaves. chopped
½ lemon, juice of
salt and pepper to taste

Instructions

Peel, rinse, chop and measure out all your ingredients first.
In a large pot heat olive oil over medium high heat. Add onions and celery. Cook, stirring occasionally, for 3-5 minutes or until soft and translucent. Turn down the heat if they are browning before softening.
3 tablespoon olive oil, 1 lg white onion,, 1 lg celery stalk,
Stir in carrot, sweet potato, lentils, garlic and curry powder. Continue stirring and cooking for one minute.
1 jumbo carrot, approx,, 1 sm sweet potato,, 2 cloves garlic,, 1 tablespoon curry powder, 1 ½ cups dried red lentils, rinsed
Stir in broth and coconut milk. Increase the heat and bring to a boil. Once boiling, reduce heat and simmer. covered, for 15 minutes.
4 cups chicken broth, low sodium, 1 400 ml can coconut milk
Stir in spinach. It will seem like a lot but it wilts and reduces as it cooks. Cover and simmer for 5 more minutes.
8 cups baby spinach leaves, or greens of your choice
Remove from heat and add lemon juice and cilantro or parsley. Add salt and pepper to taste. You can also add a bit more stock or water if it's too thick for your liking.
½ cup packed cilantro or parsley leaves. chopped, ½ lemon, juice of, salt and pepper to taste

Notes

Storage - This soup will keep in the fridge for approximately 5 days or store in the freezer for up to 6 months.

Nutrition Facts are based on a one-cup serving. They are an estimate using an online calculator and have not been approved by a Registered Dietitian.

Nutrition