Curried Red Lentil and Tomato Soup
This hearty Curried Red Lentil and Tomato Soup is a delightful fusion of flavors, combining the earthy richness of red lentils with the vibrant tang of tomatoes. Enhanced with aromatic spices like Madras curry powder or garam masala, this soup is a warm, comforting dish perfect for any occasion. The subtle heat from cayenne pepper and the fresh crunch of diced vegetables create a symphony of textures that both nourish and satisfy. Ideal for batch cooking, it pairs beautifully with crusty bread or warm naan, making it a versatile addition to your culinary repertoire. Serve it hot and enjoy a bowl of flavorful wellness.
8
Servings
175
Calories
11
Ingredients
Ingredients
vegetable oil
3 tablespoons (none)
yellow onions
2 medium (chopped)
kosher salt
to taste (none)
Madras curry powder or garam masala
2 tablespoons (none)
chicken broth or homemade vegetable broth
2 quarts (none)
petit-diced tomatoes
2 (14 1/2 ounce) cans (none)
dried red lentils
1 lb (picked over, rinsed and drained)
celery ribs
2 medium (cut into small dice)
carrot
1 medium (peeled and cut into small dice)
garlic cloves
2 medium (peeled and chopped)
cayenne pepper
1/8 teaspoon (none)
Instructions
1
In a large 6-quart Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions along with a generous pinch of kosher salt. Cook, stirring occasionally, for about 6 to 8 minutes, or until the onions are softened and beginning to brown.
2
Stir in the Madras curry powder or garam masala and sauté, stirring constantly, for 30 seconds to 1 minute until the spices are fragrant.
3
Pour in the chicken broth (or homemade vegetable broth), then add the canned diced tomatoes (including their juices), dried red lentils, diced celery, diced carrot, chopped garlic, cayenne pepper, and 3/4 teaspoon of salt. Add 2 cups of water to the mixture.
4
Increase the heat to high and bring the mixture to a boil, stirring frequently to prevent the lentils from sticking to the bottom of the pot. Skim off any foam that rises to the surface.
5
Once boiling, reduce the heat to a simmer. Cook uncovered, stirring occasionally, for 35 to 40 minutes, or until the lentils, carrots, and celery are tender.
6
Taste and adjust seasoning with additional salt as needed before serving.
Nutrition Information
3.75
Fat
26.25
Carbs
8.75
Protein
5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is for Curried Red Lentil and Tomato Soup.
How many servings does this soup recipe make?
The recipe makes approximately 8 servings.
Is this lentil soup vegetarian?
Yes, it is vegetarian if you use homemade vegetable broth instead of chicken broth.
What are the primary spices used in this soup?
The main spices are Madras curry powder (or garam masala), cayenne pepper, and kosher salt.
What kind of lentils should I use?
You should use 1 pound of dried red lentils that have been picked over, rinsed, and drained.
How many calories are in one serving?
There are 175 calories per serving.
What type of pot is recommended for cooking?
A large 6-quart Dutch oven is recommended.
How much protein is in each serving?
Each serving contains 8.75 grams of protein.
Can I use garam masala instead of curry powder?
Yes, the recipe allows for either 2 tablespoons of Madras curry powder or garam masala.
How long should I sauté the onions?
The chopped onions should be cooked for about 6 to 8 minutes until softened and beginning to brown.
What vegetables are included in the soup?
The soup includes yellow onions, celery ribs, and a medium carrot.
How much broth is required for the recipe?
You will need 2 quarts of chicken broth or homemade vegetable broth.
What is the fat content per serving?
The fat content is 3.75 grams per serving.
How many carbohydrates are in a serving?
There are 26.25 grams of carbohydrates per serving.
Does the recipe use fresh or canned tomatoes?
The recipe uses two 14.5-ounce cans of petit-diced tomatoes.
How much garlic is needed?
The recipe calls for 2 medium garlic cloves, peeled and chopped.
How long does the soup need to simmer?
The soup should simmer uncovered for 35 to 40 minutes.
Should I cook the soup with the lid on or off?
The instructions specify to cook the soup uncovered.
How much fiber does this soup provide?
Each serving provides 5 grams of fiber.
Is there any cayenne pepper in the recipe?
Yes, the recipe includes 1/8 teaspoon of cayenne pepper for a subtle heat.
How much water should be added to the pot?
In addition to the broth, you should add 2 cups of water.
What should I do with the foam that rises while boiling?
You should skim off any foam that rises to the surface during the initial boiling phase.
How do I know when the soup is finished cooking?
The soup is done when the lentils, carrots, and celery are tender.
What is the first step in the instructions?
The first step is to heat vegetable oil in a Dutch oven and sauté the chopped onions with salt.
What are the suggested side dishes for this soup?
It pairs beautifully with crusty bread or warm naan.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, fiber-rich, and low-fat dish.
How much vegetable oil is needed?
The recipe requires 3 tablespoons of vegetable oil.
What are the tags associated with this recipe?
Tags include soup, lentils, vegetarian, spiced, comfort food, healthy, easy, and indian-inspired.
How should I adjust the seasoning at the end?
Taste the soup and add additional salt as needed before serving.
What type of onions are used?
The recipe uses 2 medium yellow onions.