How To Make Curried Red Lentil Soup Recipe – Effortlessly

Welcome to the vibrant world of soulful culinary creations; today, we’re delving into the heartwarming bowl of Curried Red Lentil Soup.

This comforting dish is more than just a meal—it’s an exciting journey, tracing the footsteps of rich traditions and cultural gastronomies, right from the bustling streets of India to your cozy kitchen.

Intensely flavorful yet simple, our curried red lentil soup is packed with a powerhouse of nutrients, showcasing a blend of red lentils, spices, and garden-fresh veggies. 

But it’s not just about nutrition. It’s about the love that goes into crafting every spoonful, the whispers of spices awakening your senses, and, most importantly, bringing global cuisine to your dinner table.

Join us as we reveal the secrets of transforming humble ingredients into a velvety-textured delight.

If you’re ready to level up your culinary prowess and embark on a flavor-packed journey, let’s dive into the world of Curried Red Lentil Soup.

What Is Curried Red Lentil Yogurt Soup?

Curried Red Lentil Soup is a hearty, flavorful dish inspired largely by South Asian cuisine where lentils, or ‘dal,’ are a staple.

The primary ingredients are red lentils, which are known for their quick cooking time and creamy consistency when cooked. These lentils form a rich, thick base for the soup.

The ‘curried’ aspect comes from the variety of spices used. This usually includes ingredients common in curry recipes like turmeric, cumin, coriander, and sometimes a dash of garam masala.

Alongside the lentils and spices, onions, garlic, and ginger are typically sautéed to create a flavorful base.

Other vegetables, such as carrots or tomatoes, might be added for additional depth and flavor. The soup is often finished with a squeeze of lemon juice for brightness and a handful of fresh cilantro for a touch of freshness.

This soup is not only delectable but also nutritious – packed with protein from the lentils and full of vitamins and minerals from the veggies and spices. It’s often enjoyed as a standalone meal or served alongside bread or rice.

Can You Vary Curried Red And Lentil Yogurt Soup With Other Ingredients?

• Add Other Vegetables: Feel free to add other vegetables you have on hand. Chopped bell peppers, zucchini, or spinach can add more texture and nutrients to the soup.

• Use Different Spices: If you prefer different spices, you can switch out the sweet curry powder or ras el hanout for your favorites. Smoked paprika, garam masala, or a dash of cinnamon can bring a different twist to the soup.

• Include Protein: For a non-vegetarian version, you could add cooked chicken, turkey, or even shrimp. For a vegan protein boost, consider adding chickpeas or cubed tofu.

• Vary The Heat: If you like more heat, increase the amount of cayenne pepper or add a chopped jalapeño or other hot pepper. Conversely, for less heat, decrease or omit the cayenne.

• Add Coconut Milk: You could replace a cup of water with a cup of full-fat coconut milk for a creamier soup. This will also add a delicious, tropical flavor to the soup.

• Garnishes: Try different garnishes to add at the end. Fresh cilantro, parsley, green onions, or a sprinkle of feta cheese can all add a fresh, flavorful touch.

Recipe Directions 

• Rinse the red lentils under cold water until the water runs clear. This removes any debris and excess starch.
• In a large pot, sauté the chopped onion and carrot over medium heat until they begin to soften, around 5 minutes.
• Add the sweet curry powder, ras el hanout (or cumin and turmeric mix), and cayenne pepper to the pot. Stir well to combine and cook for a further 2 minutes until the spices are fragrant.
• Add the rinsed lentils, chopped tomatoes, and 6 cups of water to the pot. Stir everything together, then bring the mixture to a boil.
• Once boiling, reduce the heat to low and allow the soup to simmer for about 25-30 minutes, or until the lentils are tender and the soup has thickened.
• Use an immersion blender to puree the soup until it reaches your desired level of smoothness. Alternatively, you can transfer the soup in batches to a countertop blender, making sure to leave room for steam to escape.
• Stir in the Greek yogurt and lemon zest, then season with kosher salt and fresh black pepper to taste.
• Serve the soup warm, with extra Greek yogurt on top if desired. Enjoy!

Variations, Add-Ons, And Toppings

Variations

• Vegetables: Add vegetables like bell peppers, spinach, or zucchini for more nutrition and texture.

• Spices: Switch out the sweet curry powder or ras el hanout for smoked paprika, garam masala, or a dash of cinnamon for a different flavor profile.

• Protein: For a non-vegetarian version, add cooked chicken, turkey, or shrimp. For a vegan protein boost, add chickpeas or tofu.

• Heat: Increase or decrease the heat with more or less cayenne pepper, or add chopped jalapeño.

• Creaminess: Replace a cup of water with a cup of full-fat coconut milk for a creamier, tropical-flavored soup.

Add-Ons

• Grains: Add cooked quinoa, rice, or barley to the soup to make it more filling.

• Legumes: Aside from lentils, you can add cooked chickpeas or black beans for additional protein.

• Leafy Greens: Stir in some spinach or kale at the end of cooking for added nutrients.

Toppings

• Fresh Herbs: Top the soup with fresh herbs like cilantro, parsley, or dill for a fresh flavor contrast.

• Seeds/Nuts: Sprinkle some toasted pumpkin seeds, sunflower seeds, or sliced almonds on top for a crunchy texture.

• Cheese: A sprinkle of feta or goat cheese can add a tangy flavor and creamy texture.

• Yogurt/Sour Cream: A dollop of Greek yogurt, sour cream, or a vegan alternative can add a tangy creaminess.

• Citrus: Fresh lemon or lime juice squeeze can brighten the flavors.

Can I Make Curried Red Lentil Yogurt Soup In Slow Cooker Or Instant Pot?

Slow Cooker

• Rinse the lentils and add them to the slow cooker with chopped tomato, carrot, onion, sweet curry powder, ras el hanout (or cumin and turmeric mix), and cayenne pepper.

• Pour in the water and stir well to combine.

• Cover the slow cooker and set it on low for 7-8 hours or high for 3-4 hours until the lentils are tender.

• Once cooked, use an immersion blender to puree the soup to your desired consistency.

• Stir in the Greek yogurt and lemon zest, and season with salt and pepper to taste before serving.

Instant Pot

• Set the Instant Pot to the sauté mode. Add a splash of oil or broth, then sauté the onion and carrot until softened.

• Add the sweet curry powder, ras el hanout (or cumin and turmeric mix), and cayenne pepper, sautéing for a minute or so until fragrant.

• Rinse the lentils and add them to the pot, chopped tomato, and water.

• Secure the lid and set the Instant Pot to manual or pressure cook mode at high pressure for 10 minutes.

• After the cooking cycle completes, let the pressure release naturally for 10 minutes, then move the pressure release valve to the venting position to release any remaining pressure.

• Once the pressure has fully released, open the pot and use an immersion blender to puree the soup to your desired consistency.

• Stir in the Greek yogurt and lemon zest, and season with salt and pepper to taste before serving.

Can I Use Store Bought Broth Or Should I Make My Own?

Store-bought Broth

• This is a convenient option, especially when you’re short on time. Having a few cartons on hand for quick meals is always helpful. When choosing a store-bought broth, look for low-sodium options, as they allow you to better control the saltiness of your dish.

Also, check the ingredients list to avoid broths with additives or ingredients you may be sensitive to.

Homemade Broth

• Making your own broth allows you to control the ingredients and the flavor profile. Homemade broth can be made from leftover vegetable scraps, chicken bones, beef bones, or seafood shells, and it’s often more flavorful and nutritious than store-bought versions.

How To Serve?

• Temperature: Serve the soup hot but not boiling. This allows the flavors to fully present themselves without burning your tongue.

• Garnish: Garnish with a dollop of Greek yogurt, a sprinkle of fresh lemon zest, and a dash of additional spices like curry powder or cayenne pepper. This adds to the presentation and gives an extra burst of flavor.

• Accompaniments: Pair the soup with a slice of warm, crusty bread for dipping or a fresh salad on the side for a complete meal. 

• Presentation: Serve the soup in deep bowls to keep it hot longer, and use color-contrasting dishes to make the vibrant color of the soup stand out.

• Freshness: Serve the soup immediately after cooking for the freshest taste. If you’ve made it ahead of time, reheat it gently on the stove until hot.

Perfect Side Dishes 

• Warm Naan Bread Or Pita: These are perfect for dipping into the soup and will complement the flavors beautifully.
• Fresh Green Salad: A crisp salad with a tangy vinaigrette can provide a refreshing contrast to the hearty, spiced soup.
• Roasted Vegetables: Vegetables like broccoli, cauliflower, or Brussels sprouts roasted with a bit of olive oil, salt, and pepper offer a healthy and flavorful accompaniment.
• Couscous Or Quinoa: These grains can be simply prepared and served on the side or even added to the soup for extra heartiness.
• Grilled Or Toasted Cheese Sandwich: If you’re not concerned about keeping it light, a grilled cheese sandwich can turn the soup into a comfort food meal.
• Baked Falafel: These little chickpea patties can provide additional protein and go very well with the flavors of the soup.

Storage And Make Ahead

• Make ahead: Prepare the soup base, excluding any delicate garnishes, up to 2 days in advance. This allows flavors to meld for a richer taste.
• Store properly: Once cooled, transfer the soup to an airtight container and refrigerate. Ensure it’s cooled completely before sealing to prevent condensation.
• Reheat gently: When ready to serve, gently reheat the soup on the stove over low heat, stirring occasionally to prevent sticking.
• Check seasoning: Taste and adjust seasonings as needed before serving.
• Garnish fresh: Add fresh herbs, a dollop of yogurt, or a squeeze of lemon just before serving for vibrant flavor.

What Can We Do With Leftovers?

Leftover Curried Red Lentil Soup Can Be Utilized In Several Tasty And Creative Ways:

• Stew Base: Use the leftover soup as a base for a hearty vegetable or chicken stew. Just add some additional veggies and protein, and let it simmer.
• Sauce for Pasta or Grains: Blend the soup until smooth and use it as a sauce for pasta, rice, or quinoa. Add some sautéed vegetables or grilled chicken for a complete meal.
• Dip or Spread: Blend the soup and use it as a dip for vegetables or a spread for sandwiches. The curry flavors will give a nice kick.
• Filling for Wraps or Burritos: Use the soup as a filling for wraps or burritos. You could add some fresh veggies, rice, or even some grilled meat or tofu.
• Hearty Shakshuka: Create a version of the Middle Eastern dish Shakshuka by reheating the soup in a skillet, making wells in the soup, and cracking eggs into them to poach.

How To Make Curried Red Lentil Soup Recipe – Effortlessly

5 from 15 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

350

kcal

Curried Red Lentil Soup blends tender red lentils with aromatic spices for a hearty, flavorful meal.

Ingredients

• 2 Cups 2 Red Lentils

• 1 Cup 1 Chopped Tomato

• 1 1 Carrot (Peeled And Roughly Chopped)

• 1 1 Onion (Medium, Peeled And Roughly Chopped)

• 1 Tbsp 1 Sweet Curry Powder

• 1-1/2 Tbsp 1-1/2 Ras El Hanout(Or A Mix Of Cumin And Turmeric

• 1/4 Tsp 1/4 Cayenne Pepper

• 6 Cups 6 Water

• 1 1 Lemon Zest

• 1/2 1/2 Greek Yogurt

• Kosher Salt(To Taste)

• Fresh Black Pepper(To Taste)

Step-By-Step Directions

• Prepare The Soup Base
  Rinse 2 cups of red lentils under cold water until the water runs clear. This helps to remove any excess starch and debris.
  In a large pot over medium heat, sauté 1 medium onion and 1 carrot, both peeled and roughly chopped, until they begin to soften (about 5 minutes).
  Add 1 tablespoon of sweet curry powder, 1-1/2 teaspoon of ras el hanout (or a mix of cumin and turmeric), and 1/4 teaspoon of cayenne pepper to the pot. Stir well to combine with the sautéed vegetables and let cook for 2 minutes until the spices are fragrant.
  Add the rinsed lentils, 1 cup of chopped tomatoes, and 6 cups of water to the pot. Stir everything together, and bring the mixture to a boil.
• Prepare The Cream Topping
  While the soup base is simmering, prepare the cream topping. Mix 1/2 cup of Greek yogurt with the zest of 1 lemon in a bowl until well combined. Set aside.
• Finish The Soup
  Once the soup has come to a boil, reduce the heat to low and allow the soup to simmer for about 25-30 minutes, or until the lentils are tender and the soup has thickened.
  Use an immersion blender to puree the soup until it reaches your desired level of smoothness. Alternatively, carefully transfer the soup in batches to a countertop blender, making sure to leave room for steam to escape.
  After blending, stir half the Greek yogurt and lemon zest mixture into the soup, saving the rest for serving—season with kosher salt and fresh black pepper to taste.
• To Serve
  Ladle the soup into individual serving bowls. Top each serving with a dollop of the remaining Greek yogurt and lemon zest mixture.
  Optional: Garnish with a sprinkle of fresh herbs or a squeeze of fresh lemon juice, if desired.
• EQUIPMENT LIST
• Large Soup Pot Or Dutch Oven
• Sharp Knife And Cutting Board
• Measuring Cups And Spoons
• Stirring Spoon
• Ladle
• Blender (Optional)
• Zester Or Grater

Notes

• Spice Level: The cayenne pepper gives a spicy kick to the soup. Feel free to adjust the quantity based on your preference. 
• Veggies: You can add other vegetables like bell peppers, zucchini, or spinach for added nutrition and flavor.
• Protein Boost: Add chickpeas, tofu, or even diced chicken if you’re not vegetarian for an extra protein boost.
• Make it Creamier: Blend half the soup and mix it back in if you prefer a creamier texture.
• Vegan Version: Substitute Greek yogurt with plant-based yogurt or coconut milk for a vegan alternative.
• Freezer Friendly: This soup freezes wonderfully. Store in meal-sized portions for easy future meals.
• Fresh Herbs: Fresh cilantro or parsley make a vibrant, tasty garnish and add a fresh flavor contrast to the warm spices.
• Watch Sodium: If you’re watching your sodium intake, use a low-sodium broth or water and adjust the salt to taste.

Nutrition Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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