Curried Red Lentil Soup
Updated Sept. 16, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons canola oil or peanut oil
- 1medium or large onion, chopped
- 4garlic cloves, minced
- Salt to taste
- 2teaspoons cumin seeds, lightly toasted and ground
- 2teaspoons coriander seeds, lightly toasted and ground
- 2teaspoons hot curry powder
- 1(28-ounce) can chopped tomatoes with juice
- 1pound red lentils (about 2⅛ cups), washed and picked over
- 2quarts water or chicken stock
- ¼teaspoon ground black pepper (more to taste)
- Cayenne to taste (optional)
- Juice of ½ lime
- Chopped fresh cilantro
- Thickened yogurt
For Garnish
Nutritional analysis per serving (6 servings)
440 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 27 grams protein; 1314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, ½ teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
- Step 2
Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
- Step 3
If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
- When I was developing this soup, I served it two ways: as a rustic, thick lentil and tomato soup, and as a puree. My ten-year-old son liked it better as a thick lentil soup, and I preferred the texture and especially the look of the puree. You can try it both ways.
Private Notes
Comments
I have made this soup many times and it is foolproof. I usually use vegetable broth instead of chicken and vary the spiciness depending on the audience. Accompanied by some warm muffins or focaccia, it's perfect to bring to a friend who is ill or has had a baby.
Used scant tsps of coriander and cumin because I used ground. Not quite enough. 30 minutes total cook time was sufficient for lentils. WARNING: Rinse lentils immediately prior to adding to pot. I left mine in strainer for about 15 minutes and they stuck together. Had whole lentils for first day, puréed remaining for next day's lunch. We like both. Some drops of Tabasco at end brightened flavor along with the lime (required).
Made twice, both times I puréed at the end. It was good the first time, but the second time, I stirred in some coconut milk after the initial covered simmer, and that took it over the top!
I first made this right after the recipe appeared in early 2009 and still regularly make it because it's always a hit. I've found that it works best with stock instead of water, but either works for sure. I've only made a few modifications over the years—my current approach is 2 teaspoons of yellow curry powder, 1 teaspoon of red curry powder (also called Zanzibar curry), and one teaspoon of garam masala. Minced ginger definitely adds another dimension, too—I don't find that it needs it, but it certainly doesn't hurt! One thing I wanted to share: since I now have a toddler who loves this dish, and a lot more chaos in the kitchen, I've found that it's pretty well suited to a pressure cooker so long as you prefer the smoother, blended version. Follow the recipe all the way up to the first 30-minute simmer part, and at that point bring it up to high pressure / 2nd ring for at least 15 minutes, then natural release. 30 minutes will make it even smoother (no need for the immersion blender if you do it that long, quite frankly). I've done it this way with a stovetop stainless steel pressure cooker as well as with a nonstick Instant Pot (I used Soup setting, high pressure, 30 minutes). It's turned out great with either. The other commenters are right about it making more than 6 servings, which is honestly an added bonus.
I worried that it may be not spiced enough if doesn’t have ginger but the result was fine without it. Extra coriander, garlic, curry plus a teaspoon of tumeric just because.
Use FRESHLY purchased spices. I added a few carrots, a bay leaf, and later, some grated fresh ginger. Cooking time is just over 30 minutes once you add the lentils. Coconut cream made for a nice addition at the end (@a tbsp per quart of soup). Looking forward to having it with lots of fresh cilantro, which I didn't have at the time.