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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.

Add minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.

Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have started to break down.

Stir in the full-fat coconut milk and fresh lime juice. Heat through for 2-3 minutes, but do not bring to a rolling boil after adding coconut milk.

Taste the soup and season with salt and black pepper as needed. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer a portion to a regular blender and blend until desired consistency, then return to the pot.

Ladle the creamy curried lentil soup into bowls. Garnish with fresh chopped cilantro before serving.


Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.

Add minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.

Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have started to break down.

Stir in the full-fat coconut milk and fresh lime juice. Heat through for 2-3 minutes, but do not bring to a rolling boil after adding coconut milk.

Taste the soup and season with salt and black pepper as needed. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, or carefully transfer a portion to a regular blender and blend until desired consistency, then return to the pot.

Ladle the creamy curried lentil soup into bowls. Garnish with fresh chopped cilantro before serving.
