Curried Red Lentil Soup

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Curried Red Lentil Soup
  • Cook Time
  • Prep Time
  • 4Servings


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  • 3 tablespoons EVOO, plus more for drizzling
  • 1 large red onion, minced
  • 4 cloves garlic, minced
  • 2 1/2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1/2- 1 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 1/2 cups red lentils
  • 6 1/2 cups low-sodium chicken stock
  • 3/4 cup canned light coconut milk

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  • 1 Granny Smith apple, cored then finely diced
  • 1/4 cup minced cilantro


In a large pot, heat 2 tbsp. oil over medium. Add the onion, garlic and spices. Season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes. Stir in the lentils and then the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft and begin to fall apart, about 20 minutes.

Meanwhile, in a small bowl, mix the apple, cilantro and 1 tbsp. oil; season.

In a blender, puree half the soup. Return to the pot; stir in the coconut milk; season. Drizzle each serving with oil and top with the apple mixture.