Red Lentil Curry Soup for when you are feeling lazy or in a hurry for a quick meal, but still want something full of flavor, healthy and homemade. This soup is SO easy and incredibly quick to make. It is vegan, gluten-free, oil-free, dairy-free and high in protein!
LAZY RED LENTIL CURRY SOUP
I whipped this delicious Lazy Red Lentil Curry Soup up on a whim for dinner last night and it turned out so delicious, I figured a quick blog post was in order. I know it’s dead hot in most parts of the world for us, but a quick poll on IG and FB voted for me to still post it, so here we are. The recipe is not only healthy, it is super filling and oil-free as well. Also, pretty gorgeous to look at too, right?
This recipe is a variation on one of my super old lentil soup recipes on my blog. This one is richer, bolder and with a touch of a red curry punch. Adding curry paste adds a richer color and a wonderful depth of flavor and a lovely kick of heat, without being too spicy.
HOW TO MAKE VEGAN RED LENTIL CURRY SOUP
For this super easy recipe, you will need 8 ingredients (+salt/pepper):
- red lentils
- garlic powder
- veggie broth
- red curry paste
- lime juice
- fresh spinach
- smoked paprika
I love using red lentils for quick meals because they cook in the fraction of time as green lentils do. I’m talking 10-15 minutes fast and of course they take on any flavor you add to them. I also should mention they are super high in protein.
To garnish, I added some toasted slivered almonds. You’d think it’s such a simple topping, and it is, but wow, did it pack such a lovely flavor and texture contrast! The toasted element is SO DELISH. I literally said “OMG” out loud after I had that bite with the almonds, haha. It’s optional since it’s not crucial to the recipe and I know many are allergic, but if you aren’t, I urge you to get some and add them!
Hope you all love this Lazy Red Lentil Curry Soup. You know the drill. Leave feedback below after you make it!
Other Amazing Vegan Soups to try:
- Hearty Italian White Bean Basil Soup
- Easy 1 Pot Creamy Curry Rice Soup
- Sweet Potato Broccoli Cheese Soup
- Creamy Sweet Potato Soup
- Hearty Veggie Potato Stew
- Low-fat Smoky Broccoli Potato Soup
Lazy Red Lentil Curry Soup
- 1 cup (200g) red lentils, rinsed well with COLD water
- 3 cups (720g) organic low-sodium vegetable broth
- 1/2 cup (80g) finely diced red onion
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper
- 2-3 tablespoons (30-45) red curry paste, depending on preference (I used 3)
- 3 packed cups of fresh spinach, roughly chopped
- 1-2 tablespoons fresh lime juice
- Optional: red pepper flakes and toasted slivered almonds
- Add all the lentils, broth, onion, garlic powder, paprika, salt and pepper to a medium pot and stir well. Turn the heat to high and bring to a boil. Once boiling, reduce to the lowest heat and cover with a lid, tilted slightly to allow a small amount of steam to escape.
- Simmer for about 10 minutes (set the timer) and then add the red curry paste (start with 2 tablespoons) and stir through. Cook about 3-5 more minutes until the lentils are perfectly tender. Taste and if a stronger curry flavor is desired, add another tablespoon. Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
- Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for a kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional.
- For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned.