Curried Lentil Soup

Three small white bowls of Curried Lentil Soup. All garnished with cilantro. Large pot of soup peeking in.

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5 from 8 votes

Dietary: Vegetarian

Total Time45

Servings:

Author: Alex Snodgrass

Ingredients

2 tablespoons extra virgin olive oil
1 cup finely diced yellow onion
4 garlic cloves minced
2 teaspoons kosher salt plus more to taste
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 cups medium-diced sweet potato
1 ½ cups brown lentils rinsed well
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika
6 cups low-sodium vegetable broth
One [14.5-ounce] can fire roasted tomatoes
1 bay leaf
6 ounces baby spinach
1 cup unsweetened coconut milk
2 tablespoons freshly squeezed lemon juice
Fresh cilantro leaves for serving

Instructions

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, salt, black pepper and pepper flakes and cook, stirring, until tender, about 5 minutes.
Add the sweet potato, lentils, curry powder, turmeric, cumin and paprika and continue to cook, stirring, until the spices are fragrant and lightly toasted, about 2 minutes.
Add the broth, fire-roasted tomatoes and bay leaf. Bring to a rapid simmer then reduce the heat to light simmer, cover and cook until the lentils and sweet potatoes are tender, about 25 minutes, stirring occasionally.
Add the spinach and coconut milk and stir until well combined and the spinach has just wilted. Let simmer, uncovered, for 5 minutes to let the flavors meld.
Remove from heat, stir in the lemon juice and add more salt, if desired. To serve, ladle into bowls and garnish with cilantro.

Notes

Reheating Note: When this soup is stored, the lentils and sweet potatoes will absorb a lot of the broth. When reheating this on the stove, add additional broth and coconut milk as needed.

Nutrition