This is the easiest best Vegan 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!
VEGAN RED LENTIL CURRY SOUP
I whipped this delicious Vegan Red Lentil Curry up on a whim for dinner last night and it turned out so delicious, I figured a quick blog post was in order. I’m all about the lazy and easy vegan meals. This Lazy Day Vegan Tomato Bisque is a reader favorite for years and I also have a Lazy Red Lentil Salsa Soup in my cookbook. I love that this 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.
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
HOW TO MAKE VEGAN RED LENTIL CURRY
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 Vegan Red Lentil Curry Soup. It would also be delicious served alongside my Coconut Lime Rice!
MORE VEGAN SOUP RECIPES TO TRY
- Hearty Italian White Bean Basil Soup
- Creamy Vegan Lemon Lentil Soup
- Easy 1 Pot Creamy Curry Rice Soup
- Sweet Potato Broccoli Cheese Soup
- Creamy Sweet Potato Soup
- Hearty Veggie Potato Stew
- Healthy Potato Carrot Tomato Soup
- Low-fat Smoky Broccoli Potato Soup
- Vegan Cauliflower Curry Soup
Vegan 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
- 3 tablespoons (45) red curry paste
- 3 packed cups of fresh spinach, roughly chopped
- 1-2 tablespoons fresh lime juice
- Optional: red pepper flakes and toasted slivered almonds
- Optional side: Coconut Lime Rice
- Add a couple of tablespoons of broth to a medium pot over medium heat. Once hot, add the onion and cook for 5-8 minutes, stirring often, until well browned and tender. Add the garlic powder, paprika, salt and pepper and stir for about 30 seconds to toast them. Add the lentils and broth and raise 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 5 minutes (set the timer) until the tenders are nearly fully tender. Add the red curry paste and stir through. Cook about 3-5 more minutes or as needed for the lentils to be tender, but still hold their shape. You don't want them mushy. 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 an added 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.
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