Curried Red Lentil Soup

16 30 321
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Curried Red Lentil Soup
Health Highlights


2 tbsp Coconut oil
3/4 cup White onion (finely chopped)
1/2 cup chopped Carrots
1 pinch Sea salt, fine
2 clove(s) Garlic (minced)
1 1/2 tbsp Curry powder
1 tsp Cinnamon
1 tsp Cumin
5 cup Vegetable stock/broth, gluten-free
1 cup Red lentils, raw
1 cup Potato (chopped)
1 leaf Bay leaf
1 tbsp Lemon juice
1/4 cup Parsley, fresh (finely chopped)
1/2 tsp Sea Salt (or to taste)
1 dash Black pepper (or to taste)


  1. Melt the coconut oil in a large pot. Add the onion, carrots and a pinch of salt. Stir, and sweat over medium heat until the onion is translucent.
  2. Stir in the garlic, curry powder, cumin, and cinnamon until combined. Continue cooking for about 1 minute, or until fragrant, then add the 1/2 cup of vegetable stock and cook about 5 more minutes or until the vegetables have softened and the liquid has reduced slightly.
  3. Add the remaining stock, lentils, potato and bay leaf and stir to combine. Increase heat to high and bring to a boil, then reduce the heat to medium-high, and simmer, uncovered, for about 15-20 minutes, until the potatoes are cooked through and the lentils are tender.
  4. Turn off the heat and stir in the lemon juice and parsley. Season with salt and pepper to taste. Garnish with a sprig of parsley and serve.

Nutrition Facts

Per Portion

Calories 321
Calories from fat 77
Calories from saturated fat 81
Total Fat 8.5 g
Saturated Fat 9.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.8 g
Monounsaturated Fat 14.4 g
Cholesterol 0
Sodium 1802 mg
Potassium 641 mg
Total Carbohydrate 50 g
Dietary Fiber 11.4 g
Sugars 4.1 g
Protein 16.2 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 2.4

Energy sources