Red lentils are sweeter and more tender than their green and brown brethren, and make a hearty vegetarian meal! Complimented by a beautiful variety of spices, a creamy dollop of yogurt, and a bright squeeze of lemon, this soup is the total package.
Curried Red Lentil Soup Recipe
Curried Red Lentil Soup
Servings: 6 Servings
Ingredients
- 2 tbsp olive oil
- 1/8 tsp cumin
- 1/8 tsp cinnamon
- 1/4 tsp smoked paprika
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 + 1/3 cup small diced and peeled carrots
- 2 cups chopped yellow onion
- 3 cloves garlic
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1 small bay leaf
- 1 cup red lentils rinsed and sorted
- 2 tsp brown sugar
- 6 + 1/2 cups chicken or vegetable stock
- lemon wedges for serving
- plain greek yogurt for serving
- chili oil for serving (optional, but nice if you like a bit of heat!)
Instructions
- In a large pot over medium heat, add the olive oil and the cumin, cinnamon, paprika, curry, and turmeric. Cook while stirring, about 1 minute, or until fragrant. Add the carrot, onion, and garlic and sweat until onion is translucent. Stir in the tomato paste, and cook about 2 minutes more.
- Add the salt, bay leaf, lentils, sugar and stock, and bring to a boil over high heat.
- Reduce heat to low and simmer uncovered 30-40 minutes, or until the vegetables and lentils are tender.
- Remove from heat, remove the bay leaf, and puree with a stick blender. (Or, let cool to room temperature and puree in a blender in batches.)
- Serve topped with a dollop of greek yogurt, a drizzle of chili oil, and lemon wedges.
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