Curried Red Lentil and Tomato Soup
A warming red lentil soup with tomatoes, ginger and curry powder, finished with coconut cream. Red lentils need no soaking and break down as they cook, so the soup turns thick and creamy on its own. Vegan, gluten-free and made in one pot.
Full nutrition and a quick grocery list are in the Vegochef app. See this recipe's protein, vitamins and minerals, change the servings, and add every ingredient to your grocery list in one tap.
Ingredients
Main ingredients
- 70 g Red lentils
- 70 g Tomato, canned
- 5 g Parsley
- 80 ml Coconut cream
- 5 g Red chili peppers
Seasonings and other
- 1 tbsp Olive oil
- ½ small Yellow onion
- 1 clove Garlic
- 5 g Ginger
- ½ tsp Curry powder
- 300 ml Vegetable broth
Instructions
- Sauté the Aromatics
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until softened. Stir in the minced garlic, grated ginger, and curry powder, and cook for about 2 minutes, allowing the spices to bloom and become fragrant.
- Simmer the Soup
Add the red lentils to the pot and stir to coat in the spice mixture. Then add the canned tomatoes, chopped red chili peppers, and vegetable broth. Season with salt if needed and stir to combine. Reserve ¼ cup of the coconut cream, then pour the rest into the pot. Bring the mixture to a boil, then immediately reduce to a gentle simmer. Cook for about 25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
- Garnish and Serve
Ladle the soup into bowls and drizzle each serving with the reserved coconut cream. Finish with a sprinkle of chopped parsley and a few extra slices of red chili if you like a bit of heat. Serve hot and enjoy.
Tips for the best curried red lentil and tomato soup
- Rinse the lentils in a sieve before cooking to remove dust and some of the foam.
- Let the garlic, ginger and curry powder cook in the oil for a couple of minutes before adding liquid: it brings out much more flavour.
- Keep it at a gentle simmer and stir now and then, because red lentils can catch on the bottom of the pan.
- The soup thickens as it stands. Add a splash of broth or water when you reheat it.
- Want it smooth? Blend it with a stick blender. More on cooking times in how to cook lentils.
Variations
- Greener: stir in a handful of spinach or kale at the end until it wilts.
- Heartier: add a diced carrot or sweet potato with the lentils.
- Lighter: use light coconut milk, or leave the coconut out and finish with a squeeze of lemon.
- Spicier: add a pinch of chilli flakes or a spoon of curry paste with the spices.
Storing
Keeps 4 days in the fridge and freezes well for up to 3 months. Thin with a little water or broth when reheating.
Frequently asked questions
Do you need to soak red lentils for soup?
No. Red lentils are split and cook in about 15–25 minutes without soaking. Just rinse them first.
Why is my red lentil soup bland?
Usually not enough salt, spice or acid. Cook the spices in oil first, season well with salt at the end, and add a squeeze of lemon or lime.
Can I make red lentil soup without coconut?
Yes. Leave out the coconut cream and use a little more broth; finish with olive oil and lemon juice instead.
Is red lentil soup high in protein?
Red lentils are one of the most protein-rich legumes, so it's a filling, protein-rich soup. The Vegochef app shows the exact amount per serving.
