Curried Red Lentil Soup
This soul-warming, flavor-packed soup will leave you craving every spoonful. It combines the creamy richness of red lentils with the exotic allure of aromatic curry spices, resulting in a delightful blend of textures and tastes that are both satisfying and nutritious.
Prep: 15 mins
Author’s note: This hearty soup, in all its comforting glory, is one of my all-time favorites. It’s so very good on a cold night with a warm loaf of crusty bread, and it comes together in just about an hour. It’s also excellent for when you have company. Make it a day or two ahead of time; it just seems to improve with time, and it freezes well.
Ingredients
Ingredients
- 1 large Vidalia onion, chopped
- 3–4 stalks celery, chopped
- 3¾ cups red lentils, rinsed
- 1 Tbsp cumin
- ¾ tsp turmeric
- 1½ tsp coriander
- 2 tsp kosher salt, or to taste
- 1 tsp black pepper
- 1 tsp curry or spicy curry
- 8 cups low-sodium vegetable broth
- Juice of one freshly squeezed lemon (around ¼ cup)
Instructions
Instructions
Slow Cooker Instructions
- 1. Add all ingredients except water and lemon juice to a large slow cooker pot.
- 2. Cover and cook on the high setting for 5 hours.
- 3. Use an immersion blender to create an even creamier texture, if desired. Stir in the water and fresh lemon juice, and serve hot.
Stovetop Instructions
- 1. Add all ingredients except the lemon juice to a large soup pot. Bring to boil, then reduce heat to simmer.
- 2. Cover and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.
Cooking Tips
Cooking Tips
- 1. This soup pairs wonderfully with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.
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