Curried Lentil Soup with Carrots

Introduction

Curried Lentil Soup with Carrots is a hearty, nutritious, and flavor-packed dish that combines the earthy richness of lentils, the natural sweetness of carrots, and the warmth of aromatic curry spices. This soup is not just comforting but also incredibly wholesome, offering plant-based protein, fiber, and vitamins in every spoonful.

What makes this soup truly delightful is its balance of flavors—the curry powder adds depth and gentle heat, while the carrots provide a subtle sweetness that rounds out the dish. It’s a simple yet satisfying recipe that works beautifully as a weeknight dinner, a meal-prep option, or a healthy lunch.

Why I Love This Recipe

I love this recipe because it’s the perfect fusion of comfort and nourishment. The lentils make it hearty and filling without being heavy, while the carrots bring a light sweetness that balances the savory curry. The spice blend gives it a cozy, warming flavor that feels like a hug in a bowl.

Another reason I love this dish is its versatility—you can make it chunky, creamy, spicy, or mild depending on your preference. It’s a one-pot meal that’s easy to prepare and reheats beautifully, making it a staple in my kitchen.

Why It’s a Must-Try Dish

• Nutrient-rich with protein, fiber, and vitamins.
• Budget-friendly—lentils and carrots are inexpensive yet filling.
• Quick and easy—made in under an hour in one pot.
• Versatile—can be made vegan, spicy, or creamy.
• Comfort food with a twist thanks to aromatic curry spices.

Recipe Info

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories (per serving): ~250 kcal
• Cuisine: Indian-inspired / Fusion
• Course: Main Dish, Soup, Lunch

Ingredients

Main Ingredients:

• 2 tbsp olive oil (or coconut oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 4 medium carrots, peeled and diced
• 1 cup dried red lentils, rinsed
• 5 cups vegetable broth (or water)
• 1 (14 oz) can diced tomatoes
• Salt and black pepper, to taste
• Juice of ½ lemon (optional, for brightness)

Garnish (Optional):

• Fresh cilantro, chopped
• A dollop of plain yogurt or coconut cream
• Crusty bread or naan on the side

Quick Directions

1. Sauté onion, garlic, and ginger with spices.
2. Add carrots, lentils, broth, and tomatoes.
3. Simmer until lentils and carrots are tender.
4. Blend (optional), season, and finish with lemon juice.
5. Serve hot with fresh garnishes.

Step-by-Step Preparation

Step 1: Sauté Aromatics

• Heat oil in a large pot over medium heat.
• Add onion and cook for 5 minutes until soft.
• Stir in garlic and ginger, cooking for 1 minute until fragrant.

Step 2: Toast the Spices

• Add curry powder, cumin, and turmeric.
• Stir for 30 seconds to bloom the spices and release aroma.

Step 3: Add Vegetables and Lentils

• Add diced carrots and rinsed lentils to the pot.
• Stir well to coat them in the spice mixture.

Step 4: Simmer the Soup

• Pour in broth and diced tomatoes.
• Bring to a boil, then reduce to low heat and simmer for 25–30 minutes until lentils are soft and carrots tender.

Step 5: Adjust Texture

• For a chunky soup: serve as is.
• For a creamy texture: use an immersion blender to puree partially or fully.

Step 6: Season & Finish

• Season with salt, pepper, and a squeeze of lemon juice.
• Stir well and taste before serving.

How to Serve

• Serve hot in bowls, garnished with fresh cilantro and a dollop of yogurt or coconut cream.
• Pair with naan, pita, or crusty bread for dipping.
• Add a small side salad for a balanced meal.

Additional Recipe Tips

• Always rinse lentils to remove excess starch and grit.
• For more richness, stir in a splash of coconut milk at the end.
• If you like extra spice, add ½ tsp chili powder or cayenne.
• Double the recipe for meal prep—it reheats beautifully.

Variations

• Vegan: Use coconut cream instead of yogurt garnish.
• Spicy: Add chili flakes or cayenne pepper.
• Creamy: Blend fully and stir in coconut milk or cream.
• Green Lentils: Use instead of red, but increase cooking time by 10–15 minutes.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 5 days.
• Freezing: Freeze in portions for up to 3 months. Reheat gently on the stove, adding broth if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Immersion blender (optional, for creamy texture)

Conclusion

Curried Lentil Soup with Carrots is a hearty, budget-friendly, and nourishing dish that brings together the earthy goodness of lentils, the sweetness of carrots, and the warmth of curry spices. It’s a versatile recipe that works for busy weeknights, cozy weekends, or meal-prep lunches. Whether you enjoy it chunky or creamy, mild or spicy, this soup will leave you full, satisfied, and comforted.