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lentil and red pepper soup recipe curry lentil soup with lemon and roasted red peppers for dinner or lunch easy recipes pantry soups

Red Curry Lentil Soup

Kelly Jensen
This Red Curry Lentil Soup recipe is an easy pantry lunch or dinner that is loaded with flavor! With red lentils, fresh or frozen produce, some simple spices - and is easy to batch cook, meal prep, or make ahead. This red lentil curry soup is the best recipe to make with ingredients you already have. I like serving this soup with a thick slice of 4-ingredient homemade bread, garlic knots, or a simple and easy herb focaccia.
5 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American, Mediterranean
Servings 6
Calories 299 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 2 carrots diced
  • 1 sweet onion diced
  • 1 cup sweet corn canned or frozen
  • 1 14 ounce can or box Diced Tomatoes
  • 2 cups red lentils
  • 1 cup roasted red peppers
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 8 cups Vegetable Stock
  • Sea Salt and Black Pepper
  • Cilantro for garnish
  • Crushed Red Pepper Flakes

Instructions
 

  • In a large soup pot, heat the olive oil over low heat.  Add the garlic, carrots, and onion and sauté on low for 5 minutes.
  • Add the corn, diced tomatoes, lentils, roasted red pepper, curry paste and cumin.  Stir to combine
  • Add the Vegetable Stock and bring to a boil.  Once boiling, reduce the heat to a summer.  Simmer on low for 30 minutes until the lentils are cooked and dissolve into the soup.
  • Add salt and pepper to taste.  Garnish with cilantro and some crushed red pepper flakes or hot sauce for a little heat.

Nutrition

Calories: 299kcalCarbohydrates: 52gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1275mgPotassium: 769mgFiber: 21gSugar: 7gVitamin A: 4173IUVitamin C: 17mgCalcium: 59mgIron: 5mg
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