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Creamy Curry Lentil Soup

This soup will warm your soul and is the perfect dish to make on a chilly fall or winter day. It is creamy and velvety and makes the tastiest leftover.

Not to mention, this soup has my vegetarian friends in mind and has all of the essential amino acids to make a complete protein. Lentils and brown rice combine to make all nine essential amino acids our bodies need.

The recipe utilizes French lentils - which are my favorite because they are small and maintain their shape, unlike other lentils when cooked. They are absolutely delicious and you will love this comforting soup.

There are a wide variety of lentils on the market today — yellow, orange, red, green, brown and black. Lentils are rich in fiber, protein (when combined to make a complete protein), calcium, iron, magnesium, potassium, zinc and niacin. Research suggests lentils are rich in antioxidants, bioactive compounds and and may play a positive role in health-promoting effects — specifically degenerative diseases. To learn more about the beneficial effects of lentils on health, check out the peer-reviewed article below!

Read the Article
Author: Ashley Comparin
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Creamy Curry Lentil Soup

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 4 slices thick bacon, diced (optional)  
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1/2 head Chinese cabbage
  • 4 cloves garlic, minced
  • 1 1/2 cups French lentils
  • 1/2 cup brown rice
  • 1 can coconut milk 
  • ~34 ounces of water
  • 2 tablespoons red curry paste
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (and more if needed by taste) 
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar
  • 3 tablespoons curry powder
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin 
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions

  1. Sauté the onion and bacon over medium heat until onions are translucent and bacon is browned. 
  2. Add celery, carrots and cabbage and cook until tender. 
  3. Stir in garlic and cook for about 30 seconds, or until fragrant.
  4. Add in French lentils and brown rice and stir. 
  5. Add in coconut milk, water (fill with water until mixture is covered), red curry paste, tomato paste, salt, pepper, brown sugar, curry powder, paprika, cumin, chili powder, garlic powder and onion powder. 
  6. Simmer on low heat for about 1 hour, or until lentils are cooked and flavors have blended.
  7. *Pro Tip: Add more coconut milk or water, as needed, as the rice and lentils begin to absorb the juices. 
  8. Enjoy! 
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