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two white bowls full of creamy red lentil soup topped with cashews, cilantro, and sriracha.
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4.50 from 10 votes

Creamy Red Lentil Soup

This creamy red lentil soup is made with veggies, red lentils, lots of flavorful spices, and a little coconut milk for extra creaminess.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup, Stew + Chili
Cuisine: Indian
Keyword: gluten free, lentils, red lentils, soup, vegan
Servings: 5 -6 servings
Author: Danae Halliday

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • Salt and fresh ground black pepper to taste
  • 2 cloves of garlic grated
  • 1 tablespoon tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons sriracha optional
  • 1 1/2 cups red lentils rinsed
  • 3 tablespoons chopped cilantro
  • 4 cups low sodium vegetable broth
  • 1 1/2 cups water
  • 1/2 cup canned coconut milk optional, use more water or broth in it’s place
  • 2-4 tablespoons fresh lemon juice

Curry Cashews (optional)

  • 1/2 cup raw cashews
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon smoked paprika
  • Kosher salt and fresh ground black pepper to taste

Instructions

Curry Cashews (optional)

  • In a small bowl combine the oil, spices, salt and pepper. Add in the cashews and stir them until coated in the spice mixture. Add the cashew to a skillet heated over medium-low heat. Let them toast for 3-5 minutes stirring them occasionally until they're golden brown and fragrant. Remove from the heat and set aside.

Creamy Red Lentil Soup

  • Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the onion, celery, and carrots. Season with salt and pepper. Sauté for 3-4 minutes. Add in the garlic, tomato paste, sriracha, and spices and sauté another minute.
  • Add in the red lentils and cilantro and pour in the broth and water. Stir everything together and bring the soup to a boil. Once boiling lower the heat to medium-low and cover with a lid. Simmer for 15-20 minutes or until the lentils are tender and starting to break apart.
  • Turn off the heat and use an immersion stick blender to purée the soup to your desired consistency. Pour in the coconut milk and lemon juice and stir until combined. Taste for seasoning and add more salt and pepper as needed. Garnish the soup with the curry cashews, cilantro, and extra sriracha if desired.

Nutrition

Calories: 352kcal | Carbohydrates: 52g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 243mg | Fiber: 9g | Sugar: 6g