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This curry lentil soup recipe packs an amazing amount of flavor for it’s minimal ingredient list. It’s so simple, you won’t believe it.
This is a soup you’re going to want to try. Not just because it’s ridiculously easy to make or filled with healthy, yet super frugal ingredients, but because it is so damn delicious, you’re going to be shocked that you can produce such an amazing result without a culinary degree.
That’s the level of awesome we’re talking about with this soup.
The taste is rich because the recipe is slow cooked. The texture is also creamy and thick because by the time you’re done cooking it, the lentils have become part of the broth. The longer you cook it, the better it’s going to get (up to about 4 hours).
What you’ll need for this curry lentil Soup
Ready for it? It’s not much!
- Onions, garlic celery & carrot
- Lentils (I used red, but use what you have)
- Coconut milk (the kind in the can)
- Curry powder, turmeric, salt and pepper
- Soup stock
How to cook lentils
Lentils are not hard to cook at all. Basically, they follow the same principle as rice – when you add moisture, they expand and soften. You don’t have to soak lentils before you cook them, but it doesn’t hurt to give them a quick rinse to ensure there’s nothing else lingering in them. Other than that, you can just toss them in the slow cooker and be done with it. They’ll cook and soften in the broth and make it thicker.
Are lentils good for you?
Yes! They’re packed with polyphenols which help fight everything from heart disease to cancer. They’re also high in fiber, iron, magnesium and plant-based protein. While not a low carb food, lentils are definitely a “slow carb” option, meaning that given the amount of fiber content, they don’t spike insulin quite the way a piece of bread might.
Can you freeze curry lentil soup?
Of course you can! Up to 3 months in the freezer. However I bet you’re going to find that this soup never makes it to the freezer. It’s really that good.
Can you cook this in an Instant Pot?
You can absolutely cook this in an Instant Pot (this is the one I have and I love it). Start with the “saute” setting to cook your onions and garlic with the oil. After about 2 minutes, add the carrots and spices, then cook for 2 or 3 more minutes. Then seal the Instant Pot and set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure cooking, allow the cooker to release pressure naturally (about 10 to 15 minutes), then serve.
Nutritional info. 205 cals, fat 8g, carbs 26g, fiber 6g, protein 9 grams
Want more awesome plant-based protein-packed soup? Try these!
Curry Lentil Soup
- Slow Cooker
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 1 cup red lentils
- 1 cup coconut milk
- 2 tablespoons Curry powder
- 1 tablespoon turmeric
- 4 cups veggie soup stock
- salt and pepper to taste
- Chop vegetables and rinse lentils thoroughly
- In a slow cooker add everything but the coconut milk
- Cook on high for three to four hours (the longer you cook, the more the lentils will turn to delicious mush)