Curried Beef & Red Lentil Soup

Beef isn't just for burgers! Turn it into a sweet and spicy curried soup.
Publish date:
curried beef and red lentil soup

Recipe by Mindy Fox

Start to Finish: 30 minutes

Servings: 4


  • 1 tbsp. olive oil
  • 1 sweet onion (such as Vidalia), finely chopped
  • 4 tsp. finely chopped peeled fresh ginger
  • 1 tbsp. curry powder
  • 1 lb. ground beef (80% lean)
  • 3/4 cup dried red lentils, rinsed
  • 1/4 cup tomato paste
  • 1 can (13.5 oz.) coconut milk, shaken well
  • 1/2 cup finely chopped fresh cilantro, plus whole leaves for garnish
  • 2 tbsp. fresh lemon juice
  • Plain yogurt, for serving


1. In a large pot, heat the oil over medium. Add the onion and cook, stirring often, until softened, 7 to 9 minutes. Add the ginger and curry powder and cook for 1 minute more. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.

2. Stir in the lentils and tomato paste. Stir for 1 minute, then add 3 1/2 cups water, the coconut milk, and chopped cilantro. Season the soup with salt and pepper. Bring to a simmer. Cook until the lentils are tender, 20 to 25 minutes; season.

3. Off heat, stir in the lemon juice. Divide the soup among bowls. Top each with a dollop of yogurt and some cilantro leaves.