Curried Red Lentil Soup
This creamy curried red lentil soup is incredibly satisfying, subtly spiced and perfect for cozy season! Made with budget friendly ingredients and packed with protein this soup is sure to be on repeat in the colder months ahead. Easy to make in one bowl with basic pantry ingredients in under 30 minutes, it’s a comfort food, weeknight meal, or side dish for chilly evenings. Serve with a loaf of crusty bread and see how beautifully it soaks up the bold flavours.
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Why You’ll Love This Curried Red Lentil Soup
Protein Packed – This soup is packed with protein thanks to red lentils. They are an excellent source of plant-based protein, packed with fiber, Vitamin B, magnesium, iron, and potassium.
Incredibly Nourishing – As if the red lentils weren’t enough, the nutritious veggies, including potatoes, carrots, tomatoes, and cauliflower, bring in abundant good-for-you nutrients, energy-boosting carbohydrates, and antioxidants, making this lentil soup a nourishing main meal rather than just a side dish.
Super Creamy Yet Dairy-free – Cashew cream adds a dose of protein and healthy fats, a mild nutty flavour, and a velvety smooth texture to this curried lentil soup recipe while keeping it dairy-free.
Perfect for Meal Prep—Red lentils are affordable and cook faster, making them ideal for big batches. This red lentil soup keeps well in the refrigerator for up to five days and often tastes even better as the flavours meld over time. This makes it a convenient option for busy individuals looking to have a nutritious, ready-to-eat meal throughout the week.
Easy One-Pan Recipe—This curried red lentil soup is a simmer-everything-together recipe with simple ingredients and only one pan required. With minimal cleanup and under 30 minutes of preparation, it’s the perfect healthy weeknight meal.
How to Make Curried Red Lentil Soup
Prepare the Vegetables
Cook the onion, carrots, and celery for 5 minutes.
Add Aromatics
Add the garlic and ginger and cook for 1 minute, stirring continuously.
Combine Remaining Ingredients
Add tomatoes, potatoes, cauliflower, vegan chicken broth, and spices and bring to a gentle simmer.
Simmer
Simmer until potatoes are cooked through (but not mushy), about 10 minutes.
Make Cashew Cream
Make your cashew cream by blending cashews and water until smooth.
Incorporate Cashew Cream
Mix in the cashew cream.
Season and Serve Curried Lentil Soup
Season with salt and pepper to taste and serve with fresh dill.
Recipe Tips for Curried Red Lentil Soup
Lentil Swap: While red lentils are ideal for this recipe because they cook quickly and become mushy to create a creamy texture, you can experiment with other lentils, like green or brown. Keep in mind that they may require longer cooking times.
Pre-Soak Cashews: If you don’t have a high-speed blender, soak the cashews in water for a few hours or overnight before blending. This will make the cashew cream smoother and easier to blend.
Adjust Consistency: If you prefer a thicker soup, reduce the amount of water slightly. Alternatively, add more water or vegetable broth for a thinner consistency.
Storage and Reheat: Store any leftovers in an airtight container in the refrigerator for up to five days. The soup’s flavours will continue to develop and enhance as it sits. You can also freeze the soup for up to three months. Just thaw and reheat on the stove when ready to enjoy.
More Vegan Recipes You’ll Love
Creamy Basil Protein Power Bowl
Vegan Tuna Melt
Brothy Miso Beans
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Curried Red Lentil Soup
Ingredients
- 1 onion
- 2 carrots
- 2 celery
- 6 garlic
- 1- inch cubed grated ginger
- 6 chopped tomatoes or one can of tomatoes
- 2 medium finely diced potatoes
- 4 cups chopped cauliflower
- 1 tbsp vegan chicken broth
- 1 tsp cumin
- ½ tsp turmeric
- 1 tbsp thyme whole leaf (use much less if using ground thyme)
- Pinch chilli flakes
- 1.5 cup dry red lentils
- 6-8 cups water
- Cashew cream 3/4 cup cashews blended with 3/4 cup water
- salt & pepper
- Fresh dill to serve on top
- 2 Lemons
Instructions
- Dice your onion, carrots, and celery and cook for 5 minutes over medium heat, then add the garlic and ginger and cook for 1 minute, stirring continuously.
- Add the rest of the ingredients (except for the cashew cream) and gently simmer.
- Simmer until the potatoes are cooked through (but not mushy), about 10 minutes.
- Make your cashew cream by blending your cashews and water until smooth.
- Mix in your cashew cream and the juice of 2 lemons.
- Season with salt and pepper to taste and serve with fresh dill.