Curry Lentil Soup – made with green lentils, red lentils, curry powder, dried onions, garlic powder, parsley, a bay leaf, chicken or vegetable stock, and California chile pepper for a cozy, spiced dish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I can’t think of this Curry Lentil Soup without smiling. It’s like the culinary version of a warm blanket on a rainy day. I wasn’t trying to make magic when I first made this—I just wanted to avoid another sad dinner of random pantry snacks! But there’s something about how simple ingredients like lentils and spices can surprise you. The moment that first spoonful hit my lips, it was this perfect harmony of flavor and texture. Now, it’s one of my favorite go-to recipes for busy nights, long weeks, or when life needs a little bit of cozy.
Why You’ll Love This Curry Lentil Soup
The beauty of this soup lies in its simplicity. You don’t need to make a grocery store run—you probably already have what you need at home. It’s robust without being heavy, rich but not overwhelming, and has just enough spice to warm the soul. Plus, it’s incredibly versatile. Whether you lean vegetarian or prefer a stock that highlights chicken, this soup adapts while always delivering big on flavor. Did I mention this is also one of the easiest, hands-off recipes out there? Perfect for beginners or when you simply want dinner without working too hard. Oh, and let’s not forget how budget- and freezer-friendly it is. Win-win-win!
Ingredient Notes
This recipe shines because the ingredients pull double duty—providing flavor while being practical staples. Here’s a quick breakdown:
- Green lentils: These give the soup its hearty texture and stay firm, adding a nice contrast to the creaminess.
- Red lentils: The key to that dreamy, just-thick-enough soup base. They dissolve as they cook for a natural silky feel.
- Curry powder: The heart of the soup’s flavor. Choose mild if you’re spice-averse, or go bolder with a medium blend.
- California chile pepper: Adds just a whisper of smokiness and heat. Feel free to use paprika if that’s what you’ve got on hand.
- Chicken or vegetable stock: Critical for depth and richness. If you love veggie-forward flavors, use a good vegetable stock.
- Bay leaf: One tiny leaf upgrades your soup with subtle earthy notes. Don’t skip it!
How To Make This Curry Lentil Soup
This soup practically cooks itself. Trust me, it’s as simple as toss, simmer, and savor:
- Step 1: Start by thoroughly rinsing the green and red lentils under cold water. This gets rid of debris and any extra starch.
- Step 2: Add the rinsed lentils to your pot along with the curry powder, dried onions, parsley, garlic powder, bay leaf, and California chile pepper.
- Step 3: Pour in the chicken or vegetable stock. Stir everything together and bring it to a rolling boil on medium-high heat.
- Step 4: Lower the heat to a gentle simmer, cover the pot, and let it all cook for about 30-35 minutes. Stir occasionally to prevent any sticking.
- Step 5: Taste and adjust seasoning with salt or extra spice if needed. Remember to fish out the bay leaf before serving. Ladle up and enjoy!
Storage Options
This is one of those recipes that tastes even better the next day. Keep it in the fridge in a sealed container for up to 5 days. If it thickens, just add a splash of stock or water when reheating. For longer storage, freeze individual portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. Easy as can be!
Variations and Substitutions
One reason I adore this soup is its flexibility. Here are some fun twists you can try:
- Stir in coconut milk: For a creamy, tropical take that adds richness and pairs beautifully with the curry spices.
- Add wilted greens: Toss in some spinach or kale at the end of cooking for an extra boost of freshness (and nutrients).
- Use smoked paprika: If you’re craving more smoky depth but don’t have California chile pepper, this is the perfect substitute.
- Make it spicy: Turn up the heat with a sprinkle of cayenne or some chopped fresh chilies.
What to Serve with This Curry Lentil Soup
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This soup deserves a little something on the side to amp up your meal. Try these pairings:
- Crunchy naan bread: A tactile treat for dipping that also enhances the curry profile.
- Cucumber yogurt salad: The cool, crisp textures balance the warmth of the soup beautifully.
- Basmati rice: Serve the soup as a stew over a bed of fluffy rice for a heartier option.
FAQ
Q: Can I substitute other types of lentils?
A: Absolutely! Black or French lentils are great substitutes for the green ones, though they’ll hold their shape more. Avoid skipping the red lentils—they’re key for the creamy texture.
Q: Can I make this soup in a slow cooker?
A: Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Easy and hands-off.
Q: How do I make this soup vegan?
A: Simply use vegetable stock instead of chicken stock. The rest of the ingredients are naturally vegan-friendly.
Curry Lentil Soup
Ingredients
Soup Base
- 3/4 cup (135 g) green lentils rinsed
- 3/4 cup (140 g) red lentils rinsed
- 1 tbsp (6 g) curry powder
- 1 tbsp (5 g) dried onions
- 1 tbsp (2 g) dried parsley
- 2 tsp (6 g) garlic powder
- 1 bay leaf
- 1 tsp (2 g) California chile pepper dried, crushed or powder
- 6 cups (1.4 l) chicken or vegetable stock
- Salt and pepper to taste
Equipment
- Large pot
Instructions
- Rinse the lentils thoroughly to remove any debris or excess starch. This step is crucial for a clean, smooth soup.
- In a large pot, combine the green and red lentils, curry powder, dried onions, parsley, garlic powder, bay leaf, and California chile pepper.
- Pour in your chosen stock, give everything a good stir, and bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, stirring occasionally to prevent sticking.
- Taste and adjust the seasoning, adding salt or more spices if needed. Remove the bay leaf before serving, and enjoy!
