Simple 30-Minute Red Lentil Soup With Creamy Curry Yogurt
A creamy, spiced blend that transforms pantry staples into a soothing bowl of comfort.
Easy 30-Minute Red Lentil Soup With Curry Yogurt
Red lentil soup is a cornerstone of comfort food: warming, nourishing, and endlessly adaptable. This version comes together from pantry staples in just about 30 minutes, relying on the natural creaminess of split red lentils and a touch of spice. The crowning glory? A rich, swirled curry yogurt that packs tang and depth. Whether you’re craving a last-minute weeknight meal or a centerpiece for sharing, this hearty vegetarian soup balances nutrition, flavor, and satisfaction in every bowl.
Why This Recipe Works
- Speed and Simplicity: Red lentils cook quickly and break down readily, letting you blitz up a plush soup within half an hour.
- Bold, Layered Flavors: Toasted spices, a pinch of fresh aromatics, and a vibrant curry yogurt topping make every spoonful pop.
- Easy Adaptability: The base soup accepts all kinds of tweaks—add greens, finish with citrus, or make it vegan in a pinch.
Key Ingredients and Their Functions
| Ingredient | Role in the Dish |
|---|---|
| Red Lentils (split) | Main body of the soup; cooks fast and becomes creamy. |
| Onion, Garlic & Ginger | Build the aromatic, flavorful foundation. |
| Curry Powder | Brings warmth and complexity; used in both soup and yogurt topping. |
| Tomato Paste | Adds depth, acidity, and subtle sweetness. |
| Vegetable Broth or Water | Forms the soup base—broth adds more flavor; water keeps it light. |
| Plain Yogurt | Swirled in as a curry topping for creamy tang and a cooling finish. |
| Fresh Herbs (Cilantro, Mint, Dill, Parsley) | Finishing garnish for brightness and color. |
Step-By-Step: How to Make Red Lentil Soup With Curry Yogurt
1. Toast Aromatics and Spices
Start by gently sautéing chopped onions in a generous glug of olive oil, until soft and translucent (not browned). Stir in minced garlic and ginger, cooking just until fragrant. Add the curry powder and tomato paste, toasting until oils are released and the mix becomes aromatic—this quick bloom layer the soup with deeply savory notes.
2. Simmer Lentils
Add the red lentils to the pot and toss to coat in the aromatic mixture. Pour in your broth or water, bring to a simmer, and let the lentils cook. Red lentils break down quickly, thickening the soup naturally. Stir occasionally to prevent sticking and check for doneness after about 15–20 minutes—they should be soft and starting to fall apart.
3. Prepare Curry Yogurt
While the lentils simmer, make the creamy topping: whisk plain yogurt with curry powder, a pinch of salt, and a little water to reach a drizzle-able consistency. The yogurt’s cool tang and curry heat offer a contrasting flavor highlight for the soup.
4. Adjust Seasoning and Blend (Optional)
When the lentils are tender, taste the soup and adjust salt or acidity as needed—sometimes a squeeze of lemon or splash of vinegar wakes up the flavors. For a smoother soup, use an immersion blender to puree all or part of the mixture; for texture, simply mash with the back of a spoon.
5. Serve and Garnish
Ladle the hot soup into bowls. Drizzle generously with curry yogurt and scatter with chopped fresh herbs. Finish with a swirl of olive oil or a sprinkle of chili flakes if desired.
Recipe: 30-Minute Red Lentil Soup With Curry Yogurt
What others are reading
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder, divided
- 2 tablespoons tomato paste
- 1 cup dry red lentils, rinsed
- 4 cups vegetable broth (or water)
- 1 cup plain yogurt (dairy or non-dairy)
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Chopped fresh herbs (cilantro, mint, or dill), for garnish
Instructions
- In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring, until translucent and softened, about 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
- Add 2 teaspoons of curry powder (reserving 1 teaspoon for the yogurt) and tomato paste; cook, stirring, until fragrant and deepened in color, about 1 minute more.
- Add lentils and toss to coat. Pour in vegetable broth and bring to a boil. Lower heat and simmer, stirring occasionally, until lentils are very tender and soup is thickened, about 15–20 minutes.
- Meanwhile, make the curry yogurt: In a bowl, whisk together yogurt, the remaining teaspoon of curry powder, a pinch of salt, and a splash of water until smooth and just thin enough to drizzle.
- Taste soup and adjust seasoning with salt, pepper, and lemon juice as needed. For a smoother soup, use an immersion blender, or mash slightly for texture.
- Ladle soup into bowls. Top with a generous swirl of curry yogurt and sprinkle with fresh herbs and extra olive oil if desired. Serve with lemon wedges on the side.
Tips, Variations, and Serving Suggestions
- Make It Vegan: Swap in a plain, unsweetened non-dairy yogurt for the topping.
- Extra Veggies: Stir in baby spinach, kale, or diced carrots with the lentils for more texture.
- Alternative Spices: Experiment with garam masala, ground cumin, or smoked paprika for new flavor profiles.
- Meal Prep: Soup keeps well in the fridge for up to 4 days, and thickens after chilling—add water to loosen as you reheat.
- For Crunch: Serve with toasted pita chips, naan, or crusty bread for dipping.
Tricks for a Flavorful, Creamy Lentil Soup
- Toast Spices First: Briefly toasting curry powder in oil unlocks more aroma and a deeper flavor.
- Acidity Matters: Finish the soup with a squeeze of lemon or splash of vinegar to brighten and balance the richness.
- Texture Control: Puree the soup fully for smoothness, or leave it chunky for more bite and rustic appeal.
- Double the Batch: This soup is ideal for freezing; store in freezer containers for up to 2 months for a speedy future meal.
Nutritional Profile
| Component | Amount (per serving, approx.) |
|---|---|
| Calories | 260 |
| Protein | 13g |
| Fiber | 8g |
| Fat | 9g |
| Carbohydrates | 32g |
| Sodium | 540mg |
Note: Nutrition estimates will vary depending on yogurt and broth choices.
Frequently Asked Questions (FAQs)
Q: Can I use green or brown lentils instead of red?
A: Red lentils are best here because they cook quickly and turn creamy. Green or brown lentils will take longer to cook and result in a chunkier soup. Adjust simmer time as needed if you try another variety.
Q: What if I don’t have curry powder?
A: You can substitute with a mixture of ground cumin, coriander, and a pinch of turmeric and chili powder for a similar flavor effect. Garam masala is also a great alternative.
Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool, transfer to airtight containers, and freeze for up to 2 months. Thaw in the fridge and reheat gently, adding water as needed to reach the desired consistency.
Q: How do I make this vegan?
A: Use a plant-based yogurt, such as soy or coconut, for the curry topping. The soup itself is already dairy- and egg-free if you use vegetable broth.
Q: What toppings work well besides yogurt and herbs?
A: Try drizzling chili oil, topping with toasted nuts or seeds, or adding a spoonful of mango chutney for sweetness and tang.
Final Thoughts
This easy red lentil soup with curry yogurt demonstrates how just a few everyday ingredients—plus a bit of spice—create a deeply satisfying, nourishing meal in less time than it takes to order takeout. Its adaptability, fridge-friendliness, and endless customizable touches ensure it will be a go-to in your soup repertoire. Serve it with toasted bread, a fresh salad, or as a warming stand-alone bowl. Gather your lentils and get ready to ladle up some comfort tonight.
References
Similar Articles
Read full bio of Sneha Tete
