Lentils have long been celebrated for their nutritional benefits and versatility in the culinary world. Packed with protein, fiber, and essential minerals, lentils are a staple in many cuisines around the globe.
Among the countless recipes that showcase the humble lentil, curry lentil soup stands out as a tantalizing blend of flavors and spices that will leave you craving for more.
The ingredients for this curry lentil soup consist of common pantry staples such as lentils, onions, broth, and a selection of spices found in most households.
This soup is sure to become one of your favorite recipes as it’s incredibly easy and quick to prepare. It is so filling that it can be your one complete meal.
Festive Soup in a Jar: A Convenient Gift Idea
This soup recipe is a convenient gift option where you can simply add all the ingredients to a jar and paste the recipe to it and send it as a thoughtful gift on festive occasions like Christmas.
The recipient can then enjoy a delicious meal by following the instructions mentioned.
Quick and Easy: Curry Lentil Soup
Equipment
- Dutch oven
Ingredients
- 9 ounces green lentils about 1 1/2 cups
- 9 ounces red lentils about 1 1/2 cups
- 4 tsp curry powder
- 2 tbsp dried onion minced
- 2 tbsp dried parsley finely chopped
- 2 tbsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp ginger grated
- 1 nos. bay leaf
- 1 nos. California chile pepper dried
- 8 cups chicken stock or vegetable stock or water
- 3 tbsp olive oil
Instructions
- Rinse the green lentils and red lentils under cold water to remove any impurities. Set them aside.
- In a large pot or Dutch oven, heat a little olive oil over medium heat.
- Add the bay leaf, dried California chile pepper, dried minced onion, grated fresh ginger, dried and finely chopped parsley, curry powder, kosher salt, and garlic powder.
- Cook for 1-2 minutes, stirring constantly, until fragrant, and the spices are well combined.
- Add the green lentils, red lentils, and 8 cups of either the stock or water to the pot.
- Stir well to combine the ingredients.
- Bring the mixture to a boil over high heat.
- Once it boils, reduce the heat to low and let it simmer uncovered for about 30-40 minutes or until the lentils are tender and fully cooked.
- Stir occasionally to prevent sticking, and add more stock or water if needed to reach your desired consistency.
- Once the lentils are cooked, remove the bay leaf and dried California chile pepper from the pot.
- Serve this absolutely delicious curry lentil soup hot. Drizzle a little olive oil on top, if desired, for added flavor and richness.
Notes
- Served with rustic pita bread, curry lentil soup provides a comforting experience during harsh winters.
- Cooking times may vary for different lentil substitutes like yellow lentils or brown lentils.
- Making this soup with vegetable stock or (full fat) coconut milk makes it an ideal choice for people looking for vegan curry lentil soup.
- In place of dried California chile pepper, you can use red pepper flakes or red curry paste.
- To make this soup quickly, you can try the instant pot method. Just add all the ingredients to the pot and let it cook on high pressure for about 15-20 minutes.
- Always check the soup for any signs of spoilage before consuming it after storing it for a longer period of time.
- Transfer the leftover soup into an airtight container to avoid leaks.
- Label the container with the date of preparation to track the freshness of the stored soup and refrigerate it.
- It can typically be refrigerated for 3-4 days.
- When reheating, add either a little stock of vegetable broth, chicken broth, or water.
- To store curry lentil soup for a longer duration, freezing is a great option.
- Frozen curry lentil soup can last for up to 3 months.