Curried Red Lentil and Tomato Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 cups dried red lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
4. 4 Add lentils, crushed tomatoes, and vegetable broth.
5. 5 Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
6. 6 Stir in salt, black pepper, and lemon juice.
7. 7 Use an immersion blender to puree the soup to your desired consistency.
8. 8 Serve hot, garnished with cilantro.

Equipment

• Large pot
• Immersion blender (or regular blender)

Variations

• Add spinach or kale for extra greens in the last 5 minutes of cooking.
• Stir in coconut milk for a creamier texture.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use canned diced tomatoes if crushed are unavailable.

Pairings

• Pairs well with basmati rice or a side salad.
• A squeeze of lime and a handful of toasted nuts for garnish.

Nutrition

Tips

• For a smoother soup, blend until completely smooth.
• Adjust curry spices to your taste for a milder or spicier version.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan bread.
• Top with a dollop of yogurt and a sprinkle of toasted cumin seeds.

FAQ