One Pan Curried Lentil & Tomato Soup (Gluten Free, Vegan)

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Yield: serves 4Category: Soups/Sides
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This curried lentil soup is a deliciously warming and comforting soup that is perfect for those colder days. Although soup is typically a popular lunch, this recipe is thick and filling which means it is also ideal for a quick and convenient evening meal. Paired with a few slices of thick crusty bread this would make a really hearty dinner recipe.

This is a really rich and creamy recipe despite it consisting of mostly lentils and tomatoes. It is a hearty yet healthy recipe and the warm flavours will just feel like a hug from the inside out. Although this is a soup, it does remind me a little bit of a dahl so if you are a fan of that then the chances are you will love this recipe.

This recipe will create a version that is gently spiced and flavourful rather than anything too overpowering as I want this to be a recipe that everyone can enjoy. However, if you do prefer your food to be a little bit spicier then you can always just increase the amount of curry powder and chilli powder used in this recipe

I like to serve this curried lentil soup topped with a little extra drizzle of coconut milk and plenty of fresh chopped coriander and parsley. If you like this recipe, you may also like my Creamy Roasted Tomato Soup which can be found here.

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Ingredients

metric
imperial
  • 150g 3/4 cup red lentils
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 500ml 2 cups + 1 tbsp water
  • 1 large tomato
  • 1 large onion
  • 2 cloves garlic
  • 1 thumbnail sized piece of ginger
  • 1 vegetable stock cube
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/4 tsp sea salt
  • splash olive oil

Method

  1. Peel and finely slice the onion and add to a large pan along with the olive oil. Cook for a few minutes over a moderate heat until the onion starts to soften
  2. Peel and finely slice the garlic and grate the ginger, add both to the pan along with the roughly chopped tomato and allow a few minutes to cook, stirring ocassionally
  3. Stir in the curry powder, chilli powder, cumin, turmeric and salt
  4. Open the cans of chopped tomato and coconut milk and pour both into the pan
  5. Add the lentils, water and stock cube to the pan and mix well, bring the liquid to a boil
  6. Once boiling, add the lid to the pan and reduce to simmer for 25 minutes, stirring ocassioanlly
  7. Perform a taste test and add any additional spices before serving if required

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