Description
Craving a warm, flavorful soup that’s packed with nutrition and bold spices? Curry Red Lentil Soup combines tender red lentils, creamy coconut milk, and a medley of vegetables with aromatic curry spices for a comforting, vegetarian-friendly dish
Ingredients
Curry Red Lentil Soup uses simple ingredients for a bold, nutritious result. Here’s what you’ll need for 4 servings:
- 2 teaspoons olive oil: For sautéing vegetables.
- 1 head cauliflower, chopped into small florets: Adds hearty texture.
- 2 carrots, chopped: Provides sweet crunch.
- 2 cups boiling water: Base for dissolving bouillon.
- 1 cube vegetable bouillon: Creates savory broth (chicken bouillon can be used but makes it non-vegetarian).
- 1 (14-ounce) can reduced-fat coconut milk: Adds creamy richness.
- 1 cup red lentils: Quick-cooking, protein-packed base.
- 1 teaspoon garlic powder: Infuses savory flavor.
- 1 teaspoon dried onion flakes: Adds subtle oniony depth.
- 1 teaspoon curry powder: Brings warm, spicy complexity.
- 1 teaspoon paprika: Adds mild sweetness and color.
- 1 teaspoon ground turmeric: Contributes earthy flavor and vibrant hue.
- ½ teaspoon ground cumin: Enhances warm, nutty notes.
- 1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped: Adds nutrient-rich greens.
Why These Ingredients Matter
- Red Lentils: Cook quickly and create a creamy, protein-rich base.
- Coconut Milk: Adds velvety texture and subtle sweetness.
- Curry Spices: Curry powder, turmeric, and cumin deliver bold, aromatic flavor.
- Vegetables: Cauliflower, carrots, and kale provide texture, nutrition, and heartiness.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or butter (non-vegan).
- Cauliflower: Replace with broccoli, zucchini, or sweet potato.
- Carrots: Use parsnips or bell peppers.
- Vegetable Bouillon: Substitute with 2 cups vegetable stock or chicken stock (non-vegetarian).
- Reduced-Fat Coconut Milk: Use full-fat coconut milk for richer flavor or plant-based cream.
- Red Lentils: Swap with yellow lentils or split peas (adjust cooking time).
- Garlic Powder: Use 2 cloves fresh minced garlic.
- Dried Onion Flakes: Replace with ½ onion, finely chopped, or ½ teaspoon onion powder.
- Curry Powder: Substitute with garam masala or a mix of ½ teaspoon each cumin, coriander, and chili powder.
- Paprika: Swap with smoked paprika for deeper flavor.
- Turmeric/Cumin: Omit or reduce if preferred; use fresh turmeric (1 tablespoon grated) for intensity.
- Kale: Substitute with spinach, Swiss chard, or collard greens.
- Vegan/Gluten-Free: Naturally vegan and gluten-free with vegetable bouillon and gluten-free spices.
- Flavor Variations:
- Spicy Curry Soup: Add ¼ teaspoon cayenne pepper or a diced chili with the spices.
- Creamy Coconut Soup: Increase coconut milk to 1 ½ cans for extra richness.
- Thai-Inspired Soup: Add 1 tablespoon lemongrass paste and a squeeze of lime juice.
- Protein-Packed Soup: Stir in 1 cup cooked chickpeas or tofu cubes with the kale.
- Mild Curry Soup: Reduce curry powder to ½ teaspoon and omit paprika.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 teaspoons olive oil, 1 head cauliflower, 2 carrots, 2 cups boiling water, 1 vegetable bouillon cube, 1 can reduced-fat coconut milk, 1 cup red lentils, 1 teaspoon each garlic powder, onion flakes, curry powder, paprika, turmeric, ½ teaspoon cumin, 1 bunch kale.
- Chop cauliflower into small florets, chop carrots, remove kale stems and coarsely chop leaves.
Tip: Prep vegetables uniformly for even cooking; rinse lentils to remove debris.
Step 2: Sauté Vegetables
- Heat 2 teaspoons olive oil in a large pot over medium-high heat.
- Add 1 head cauliflower (chopped) and 2 carrots (chopped); sauté until softened, 7-8 minutes.
Tip: Stir occasionally to prevent sticking; vegetables should be tender but not browned.
Step 3: Prepare Broth
- In a bowl, combine 2 cups boiling water with 1 vegetable bouillon cube; stir until dissolved.
- Add broth and 1 (14-ounce) can reduced-fat coconut milk to the pot with vegetables.
- Bring to a boil.
Tip: Ensure bouillon is fully dissolved; use warm coconut milk to prevent curdling.
Step 4: Add Lentils and Spices
- Stir in 1 cup red lentils, 1 teaspoon garlic powder, 1 teaspoon dried onion flakes, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon turmeric, and ½ teaspoon cumin.
- Cover and simmer until lentils are tender and fully cooked, about 20 minutes.
Tip: Stir occasionally to prevent sticking; check lentils at 15 minutes for doneness.
Step 5: Add Kale and Finish
- Stir in 1 bunch chopped kale; let sit over low heat for 5 minutes until wilted.
- Remove from heat and serve hot, about 1 ½ cups per serving.
Tip: Add kale gradually to avoid overcrowding; taste and adjust seasoning before serving.