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Lentil & Curry Soup

Vegetarian with Chicken Stock A warm, aromatic soup featuring red lentils, chickpeas, coconut milk, and fragrant curry spices.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Equipment

  • Large soup pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Fine-mesh strainer or colander
  • Wooden spoon

Ingredients

  • 2 leeks white-green parts only Cleaned, sliced into rings
  • 2 3 shallots chopped
  • 1 Tbsp ginger paste
  • 2 tsp minced garlic or garlic paste

Spices

  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp mild chili powder optional
  • Salt & black pepper to taste

Fat

  • 1 Tbs ghee - Clarified butter

Legumes

  • 1 cup canned chickpeas Drained & rinsed
  • 1 cup dried red lentils Rinsed

Liquids

  • 2 1/4 cups chicken broth Low-sodium bouillon in water is fine
  • 1 cup full-fat coconut milk

Garnish

  • Fresh cilantro
  • Sour cream or crema or coconut cream

Instructions

  • Prep the leeks: Cut off the root end and trim away dark green leaves. Slice lengthwise, separate into rings, soak in cold water to remove sand, lift out, drain, and set aside.
  • Bloom the spices: Heat the ghee over medium heat. Add curry powder, cumin, garlic powder, onion powder, turmeric, and chili powder if using. Stir constantly for 30–45 seconds until fragrant.
  • Build the aromatics: Add shallots and cook 2–3 minutes. Stir in ginger paste and garlic and cook 1 minute.
  • Cook the leeks: Add the drained leeks and sauté 3–4 minutes until softened.
  • Add legumes: Stir in the chickpeas and red lentils, coating them with the aromatics.
  • Add broth: Pour in the chicken broth, bring to a gentle boil, reduce to a simmer, and cook about 10 minutes.
  • Finish: Stir in the coconut milk and simmer 15–20 minutes until the lentils are tender. Season with salt and pepper.
  • Texture: Blend all or part of the soup for a smoother texture, or leave chunky.
  • Serve: Garnish with cilantro and a dollop of sour cream or crema. Serve with crusty bread or a fresh salad.

Video

Notes

• Use vegetable broth instead of chicken broth for a fully vegetarian version.
• Add cayenne for extra heat.
• To boost protein, add diced tofu or tempeh.
• Always wash leeks thoroughly to remove hidden grit.