Curried Indian Red Lentil Soup

5 from 2 votes

Creamy, rich and flavorful, curried Indian lentil soup is perfect on chilly days. This hearty soup is packed with spices and aromatics, giving it a rich and complex flavor that warms you up from the inside out.

Prep Time20

Cook Time2

Total Time2 20

Course: Soups & Stews

Cuisine: Indian

Servings:

Calories: 122kcal

Author: Kelly Bloom

Equipment

6 qt Enameled Dutch Oven
6 qt Stainless Steel Dutch Oven

Ingredients

2 tablespoon Olive oil
1 large Onion diced
2 medium Carrot diced
1 Red bell pepper diced
4 cloves Garlic minced
1 teaspoon Ginger grated
1 teaspoon Cumin ground
1 teaspoon Coriander ground
½ teaspoon Turmeric ground
½ teaspoon Garam Masala ground
¼ teaspoon Cayenne ground
15 oz Tomatoes diced, undrained - 1 can
4 cup Vegetable broth
2 Bay leaves
2 cup Red Lentils

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion, diced carrots, and diced red bell pepper and cook until softened, about 5 minutes.
2 tablespoon Olive oil, 1 large Onion, 2 medium Carrot, 1 Red bell pepper
Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper and cook for 1 minute more.
4 cloves Garlic, 1 teaspoon Ginger, 1 teaspoon Cumin, 1 teaspoon Coriander, ½ teaspoon Turmeric, ½ teaspoon Garam Masala, ¼ teaspoon Cayenne
Stir in the diced tomatoes, vegetable broth, bay leaves, and red lentils
15 oz Tomatoes, 4 cup Vegetable broth, 2 Bay leaves, 2 cup Red Lentils
Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are soft.
Season with salt and pepper to taste and serve while hot.

Notes

You can add other vegetables to the soup, such as carrots, potatoes, or zucchini.
Garnish the soup with your favorite toppings.
If you want a thicker soup, you can mash some of the lentils with a fork before serving.

Nutrition