Curried Lentil Soup

Warm up your dining table with the comforting, globally inspired flavors of Curried Lentil Soup. This vibrant, plant-based dish combines hearty red lentils with an aromatic blend of curry powder, cumin, smoked paprika, and turmeric for a deeply spiced, satisfying bowl of goodness. Fresh vegetables like carrots, celery, and spinach bring a wholesome texture, while creamy coconut milk adds a luscious touch. Simmered to perfection in a base of vegetable broth and diced tomatoes, this one-pot wonder is ready in under an hour, making it perfect for busy weeknights. Serve with a squeeze of lime and a sprinkle of fresh cilantro for a bright, zesty finish. This vegan, gluten-free soup is as nutritious as it is flavorful, ideal for a cozy dinner or meal prep for the week!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium carrot, diced
• 2 stalks celery stalk, diced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 cup coconut milk
• 2 cups spinach, loosely packed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 wedges lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the diced carrot and celery, and cook for another 5 minutes, stirring occasionally.

Step 5

Sprinkle in the curry powder, ground cumin, smoked paprika, and ground turmeric. Stir to coat the vegetables evenly in the spices and cook for 1 minute.

Step 6

Pour in the rinsed red lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover with a lid and let cook for 25 minutes, stirring occasionally, until the lentils are tender.

Step 8

Stir in the coconut milk and spinach. Cook for 3-5 minutes until the spinach is wilted.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove the pot from the heat and allow the soup to cool slightly before serving.

Step 11

Ladle the soup into bowls, garnish with fresh cilantro (if using), and serve with lime wedges on the side for a bright, zesty touch.

Nutrition Facts

Serving size	(3068.0g)

Amount per serving	% Daily Value*
Calories	1500.9

Total Fat 56.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 10853.6mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 56.3g	0%
Total Sugars 70.7g
Protein 56.7g	0%

Vitamin D 0IU	0%
Calcium 762.3mg	0%
Iron 32.4mg	0%
Potassium 6652.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 14.5%

Carbs: 53.2%