Warm up with this Red Lentil Curry Soup. Vegan and gluten-free for a wholesome and satisfying weeknight soup meal that the whole family will love.
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It’s been cold, rainy, and dreary here in Portland.
The only way to cope with the grey skies and oh-so-short days is by staying indoors, cuddling up to the fire, putting on soft music, and warming some soup on the stove. And that’s exactly what I plan on doing this cold late January weekend.
So before the weekend begins, I’m making a big batch of this Red Lentil Curry Soup to keep me pleasantly full and satisfied during my weekend hibernation.
Recommended Ingredients & Equipment
The way you will see the recipe written below is my preference, but I enjoy these alterations and, depending on what you have on hand, they are definitely worth trying.
Ingredients & Substitutions
- Oil – I recommend coconut but avocado, olive, or vegetable oil also work.
- Yellow Onion
- Garlic
- Fresh Ginger
- Red Bell Pepper – If you don’t have red bell pepper, try carrots instead, or omit it altogether.
- Spices – You will need curry powder, cumin, turmeric, and cayenne
- Sweet Potatoes – Yams also work well.
- Red Lentils
- Vegetable Broth
- Salt and Pepper
- Toppings (optional) – I top this soup with cilantro, avocado, and fresh lime juice.
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, basic kitchen utensils, and an immersion blender. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Red Lentil Soup
Step One – Sauté the Vegetables
Heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant. Stir in ginger and sauté for another 30 seconds.
Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.
Step Two – Remaining Ingredients
While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.
Using an immersion blender, puree the soup until smooth and creamy.
Serving and Storing
Serve this soup immediately with fresh cilantro and avocado. Serve alongside a Mediterranean Quinoa Salad for a hearty, wholesome, cleanse-approved, hibernation-ready weekend meal.
Store leftover soup in the refrigerator for up to 5 days or the freezer for up to 2 months. To thaw, pull the soup out of the freezer and place it in the refrigerator to thaw overnight.
Tips and Tricks
- If you don’t have red bell pepper, try carrots instead, or omit it altogether. The peppers and carrots both add a complex flavor and fullness, but the soup works without them as well.
- You don’t need to puree the soup with an immersion blender if you don’t have one. I prefer the pureed texture, but others prefer the hearty texture of the diced vegetables. If you really want to puree your soup and don’t have an immersion blender, try a stand-up blender.
- Feel free to play around with the toppings. I really like the freshness of cilantro and avocado but for a different flavor, try swapping them with parsley and lightly roasted pumpkin seeds or pine nuts.
More Vegan Soup Recipes
- Italian Minestrone Soup
- Creamy Cauliflower Soup with Tofu Bacon
- Vegan Tomato Soup with Cashew Cream
- Jackfruit Tortilla Soup
- Vegetable Noodle Soup
Red Lentil Curry Soup
Ingredients
Red Lentil Soup
- 1 tbsp. coconut oil
- 1 small yellow onion, diced
- 3-4 cloves of garlic, minced
- 1 heaping tbps fresh ginger, peeled and minced
- 1 small red bell pepper, diced
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/8 tsp. cayenne pepper
- 2 small sweet potatoes, diced (about 4 cups)
- 1 1/2 cup red lentils, rinsed
- 6 cups vegetable broth
- 1/2 tsp. salt, or to taste
- 1/8 tsp. pepper, or to taste
Toppings
- 2-4 tbsp. fresh cilantro, chopped
- 1 small avocado, diced
- fresh lime juice, optional
Instructions
- In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.
- Stir in ginger and sauté for another 30 seconds.
- Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.
- While onions and peppers are sautéing, peel and chop the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.
- Using an immersion blender, puree the soup until smooth and creamy.
- Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Melissa says
Delicious very easy to make vegan soup ?
Nicole says
We absolutely love this recipe!!
What is the serving size though?
Jenny Eccleston says
I made this for dinner tonight and it was fantastic – Delicious, nutritious, and filling! Thanks for such an excellent recipe!