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Curried Lentil Soup with Carrots

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup red or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium carrots, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 4 cups vegetable broth or water
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Step 1: Heat olive oil and sauté chopped onions until translucent.
  • Step 2: Add garlic and ginger; cook 1 minute until fragrant.
  • Step 3: Stir in cumin, coriander, curry powder, turmeric, and optional cayenne pepper. Cook 30 seconds.
  • Step 4: Add diced carrots, rinsed lentils, diced tomatoes, and vegetable broth. Bring to boil.
  • Step 5: Reduce heat and simmer 25–30 minutes until lentils and carrots are tender.
  • Step 6: Season with salt, black pepper, and lemon juice.
  • Step 7: Serve hot with fresh cilantro garnish.