Lentil Curry Soup
Updated: 3 days ago
If you love to sprinkle some fresh coriander leaves on an easy, healthy and extremely delicious curry bowl, try this red lentil soup recipe!
When my garden coriander (cilantro) is at its best in early spring, late autumn and early winter, I make sure I enjoy it with some beautiful exotic dishes while it's there as the herb can go to seed pretty quickly when the weather warms up. The seeds can be stored, but the leaves are better consumed fresh. A lovely, easy and regular recipe I make at this time to top my coriander leaves on is an Indian inspired red lentil soup. I make it so often with variations depending on what I have at hand that I don't even need to follow any recipe. This is why I'm suggesting options. In late autumn I still pick a few cherry tomatoes and as we are over the salads and tomato sauces, this is a perfect way to use them differently. As the weather is cooling down, we never say no to a nourishing and comforting bowl of hot soup and this one is certainly one of our favourites. Lentils are low in calories, high in fibre, and iron, and a great source of plant-based protein. With a mix of beneficial ingredients and spices that includes turmeric, this super bowl of soup is gold. Not only do we get to enjoy the health benefits and curry flavours, but it is also so quick and easy to make. Most ingredients are in the pantry, and the preparation and cooking does not take more than 30 minutes. This is a perfect homemade soup for a busy week day and topped with freshly picked organic coriander leaves it is comfort and satisfaction guaranteed!
Fresh homegrown coriander • Photography © Bottle and Brush Studio 2020-22
1 medium onion, finely chopped
1 garlic clove, minced
1 tbsp ginger (fresh or ground spice)
½ lime (or lemon) juice
6-8 cherry tomatoes, quartered (or ¾ cup canned diced tomatoes)
1 small chili pepper (fresh, dried or a pinch of ground spice)
1 cup red split lentils
4 cups vegetable or chicken stock
¾ cup coconut milk
1 tbsp vegetable oil
1 tsp turmeric
1 tsp curry powder
Pinch of cinnamon
Pinch of nutmeg
Pinch of cumin
Salt and pepper
Bunch of coriander leaves (for topping)
PREPARATION: In a large saucepan, sauté the onions, garlic and ginger in oil.
Add the tomatoes, chili and lentils, stir well.
Pour the stock and add all seasoning.
Cover, bring to boil and simmer on medium heat for 20 minutes.
Add citrus juice and coconut milk.
Simmer on low heat for another 5 minutes
Serve with flatbread if you like and top with coriander leaves.