Simple Curry Red Lentil Soup


I’ve made a bunch of red lentil soups before, but this is the simplest, and we all really love it (espeically Ellie).  It’s almost as comforting as a bowl of mac and cheese (or maybe I’ve been eating hippie food for too long…) and easy to throw together.

Life lately has been full, but so much fun.  Saturday I did my first ever double brick with Page.  Of course we documented the event with awkward photos in the parking lot afterwards.


I never thought I would find 30 miles of cycling + 30 minutes of running + 20 miles of cycling + 20 minutes of running fun, but this absolutely was.

Sunday we went on a family date to Peet’s.  Ellie is a huge fan of people watching (and dog watching) so it was totally perfect for her.

photo (25)

Ellie turned 18 months old last week and is of course growing up way too fast.  She’s recently become obsessed with a makeup brush.  I probably shouldn’t have let this happen.

photo (23)

So… how about that soup?


Super Simple Curry Red Lentil Soup


  • 2 tsp coconut oil
  • 1 yellow onion, diced
  • 1 tbsp curry powder (plus more to taste)
  • 1 28-oz can diced tomatoes
  • 2 cups red lentils
  • 4 cups vegetable broth
  • a few handfuls chopped chard (optional)


  1. Heat the oil in a large dutch oven and add the onion. Cook, stirring, until soft and fragrant, about 5 minutes.
  2. Stir in the curry powder and cook another minute.
  3. Add the tomatoes, lentils, and broth and mix well.
  4. Cover and simmer for 40-50 minutes, stirring occasionally (adding more liquid if it begins to look dry or stick to the bottom).
  5. Add the chard (if using) about 25 minutes through the simmering time.
  6. Salt to taste and add more curry powder if desired.

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