Red Lentil Curry Soup

Bowl of finished soup with cilantro and avocado

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.

5 from 3 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 205kcal

Author: Sarah McMinn

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
½ tsp. turmeric
⅛ tsp. cayenne pepper
2 small sweet potatoes, diced (about 4 cups)
1 ½ cup red lentils, rinsed
6 cups vegetable broth
½ tsp. salt, or to taste
⅛ tsp. pepper, or to taste

Toppings

2-4 tbsp. fresh cilantro, chopped
1 small avocado, diced
fresh lime juice, optional

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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.

Notes

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.

Variations - 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.

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