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Red Lentil And Tomato Curry Soup | An Indian Vegetarian Soup

A tasty and healthy soup to warm you up from the inside. Lentils, tomatoes, onion, curry powder and honey come together to make an amazing weeknight soup for vegetarians or anyone who wants a healthy alternative to junk food. Try this with some crusty bread for a light meal.

Red Lentil and Tomato Curry Soup, an easy 1 hour soup from start to finish! Try this as a healthy and tasty weeknight meal paired with some amazing crusty bread! | FusionCraftiness.com

Red lentils, the first pulse I have intended to master.  I first came across this little gem when discovering the Indian dish, Dahl.

One of the first Indian recipes I cooked that my hubby gave two thumbs up to.  How could I not make it?  Two thumbs is serious business folks.

Since then, I have often wondered how I can use this healthy gentle lentil.  This lentil is hulled and split, which means that it absorbs water quickly and shortens the cooking time quite a bit, ideal for weeknight meals.

It’s also protein packed and diabetic friendly, given the slow release starch quality.  It is also loaded with essential nutrients, a great gateway lentil for those that are trying to turn over a new leaf.

Red Lentil and Tomato Curry Soup, an easy 1 hour soup from start to finish! Try this as a healthy and tasty weeknight meal paired with some amazing crusty bread! | FusionCraftiness.com

It’s soup season so my mind keeps wandering over to dreamy soup land whenever I look out my window, with a perfect view of snow-capped mountains.  I love this view, it’s my happy place.

This light and tasty soup is perfect with Cento canned tomatoes, curry powder, onions, honey and a good broth.  The honey is a Korean trick I learned to balance the acidity, you could also use sugar or maple syrup.  Yep, kinda weird but it works.

A little nugget for new cooks, this recipe calls for ‘broth‘.  Broth is sold in cans and boxes.  Soup base is basically a concentrated broth you put in water to make broth.

You could also make broth with leftover gems like un-used raw veggie scraps such as  cilantro stems, carrot greens, root ends of celery, onions etc.  You could also boil chicken, beef or turkey bones and make a broth.

These homemade broths freeze well, if I go this route I like to simmer broth for a long time to concentrate the flavors and evaporate most of the water.  This way I can just use a quart freezer bag and not use up so much space in my freezer.

Be sure to label it, you won’t remember what it is two months from now, trust me.  If you make a one-ingredient broth, a little fish sauce or soy sauce can give it a little depth of flavor, maybe a smidge of ginger too.  Just so ya know.

A little tip for soups that I love.  Adding lemon juice at the end, to add freshness.  Fresh lemon juice of course.  This recipe doesn’t include it but you could add it, no problem.  This really makes a different with brothy soups like chicken noodle soup.  Try it, let me know how it turns out.

Red Lentil and Tomato Curry Soup, an easy 1 hour soup from start to finish! Try this as a healthy and tasty weeknight meal paired with some amazing crusty bread! | FusionCraftiness.com

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Red Lentil and Tomato Curry Soup, an easy 1 hour soup from start to finish! Try this as a healthy and tasty weeknight meal paired with some amazing crusty bread! | FusionCraftiness.com

Red Lentil And Tomato Curry Soup

Yield: 6 Cups
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

A healthy and hearty soup that is both delicious and good for you!

Ingredients

  • 1 medium yellow onion, diced
  • 2 Tbs vegetable oil
  • 4 cloves garlic, minced
  • 1 Tbs curry powder
  • 28 oz can diced or peeled tomatoes
  • 6 cups broth, your choice
  • 2 cups red lentils
  • 1 Tbs honey
  • salt if needed

Instructions

  1. In a large dutch oven or soup pot, sauté onion in oil over medium heat, stirring occasionally until soft and translucent.
  2. Add garlic and curry powder, stirring, cook 30 seconds.
  3. Add tomatoes, cook 3 minutes, stirring often.
  4. Add broth and lentils. Check for seasoning, add salt if needed.
  5. Simmer 30 minutes on low heat.
  6. Using an immersion blender, blend soup until large chunks are pureed. Alternatively you may use a food processor or blender. You don't have to puree all of the soup, you can just puree half of the soup.
  7. Simmer 5 more minutes.
  8. Optional garnish, cilantro and sour cream or Mexican Crema.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 605mgCarbohydrates: 32gFiber: 8gSugar: 12gProtein: 14g

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Easy Indian Naan Bread Recipe, homemade, soft and so delicious! This will be you new favorite bread to make at home, try this at your next family dinner. | Fusion Craftiness.com

Red Lentil And Tomato Curry Soup | An Indian Vegetarian Soup recipes – Perfect Roti

Tuesday 20th of October 2020

[…] Read More […]

Hannah

Tuesday 4th of December 2018

This soup was so simple to make yet full of flavor. I loved it!! Next time I’m going to take your suggestion and eat it with homemade naan bread.

Tina

Saturday 15th of December 2018

I haven't made that soup in awhile, I need some soon. It's a great warmer in cold weather, glad you liked it!

Bianca

Friday 20th of April 2018

This is great! A red lentil AND tomato curry soup recipe. I was looking for a healthy alternative. Going to try this tonight, I have red lentils and canned tomatoes so this is perfect, thank for sharing this!

Carol Borchardt

Sunday 5th of February 2017

Yum. I could live for days on a soup like this alone! Going to try this!

Mark, CompassandFork

Sunday 5th of February 2017

Lentils are one of my favorite ingredients. Such a great alternative to meat and just fabulous with Indian spices. I love the lemon touch at the end.

Tina

Sunday 5th of February 2017

Thanks Mark, i am rediscovering them:)

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