Curried Lentil & Carrot Soup
Submitted by spenced
Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis curried lentil and carrot soup builds layers of flavor starting with caramelized onions, then blooms aromatic curry powder with red lentils and sweet carrots.
The lentils break down as they simmer, creating a naturally creamy base without any dairy. A handful of breadcrumbs stir in at the end to thicken the soup and give it body, while fresh cilantro adds brightness to each bowl.
Make a big batch on Sunday and reheat portions all week for quick, warming lunches that taste even better the next day.
Chef Tips
- Sauté onions for the full 10 minutes until golden (this builds the flavor foundation)
- Use red lentils (masoor dal) as they cook faster and break down into creaminess
- Stir occasionally during the hour-long simmer to prevent sticking
- Add breadcrumbs gradually and taste as you go (too much can make the soup gluey)
Variations
- Stir in a splash of coconut milk at the end for richness and tropical notes
- Add diced sweet potato along with the carrots for extra sweetness and fiber
- Top each bowl with a dollop of yogurt and crispy fried onions for texture contrast
Ingredients
Directions
Heat oil in a large soup pot.
Add the onions and sauté them for about 10 minutes.
Add the lentils and cook for 1 minute, stirring constantly.
Mix in the carrots and curry powder. Cook for 2 minutes.
Add the boiling water, salt and paprika.
Bring to a boil, lower heat and cover.
Simmer for 1 hour, stirring occasionally.
Add the bread crumbs and continue to cook for another 5 to 7 minutes.
Ladle into soup bowls and garnish with cilantro.
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