One Pot Curried Lentil Tomato Soup

5 from 1 vote

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One Pot Curried Lentil Tomato Soup

One Pot Curried Lentil Tomato Soup

This one pot curried lentil tomato soup – is just, a DREAM. It is all made is one pot (easy cleanup) and is so perfect to make ahead and meal prep. All you have to do is just pack it away, and warm it up. It’s thick, creamy and not to mention, completely plant-based.

I grew up eating lentil daal made with Indian spices and turmeric, and this is a rendition inspired by that.

One Pot Curried Lentil Tomato Soup

How it’s done:

SPICES galore, we are blooming up ginger, cumin, turmeric, curry powder, coriander and red pepper all with onions and garlic – it makes this broth addicting and delicious.

It’s then tossed together with red lentils, crushed tomatoes, coconut milk and water till cooked throughout.

Give it toppings!

Garnish with your favorite ingredients! For this I love to top with cilantro, lime juice and serve with white rice and naan. 

One Pot Curried Lentil Tomato Soup

EAT as is, or meal prep for the week:

I’m packing up my lentil soup in Klean Kanteen’s new food boxes – they come with a silicone lid that seals so tightly when pressed into place. It also comes with snap-and-lock tabs for extra leak protection. Perfect to take to work, camping, or even just meal prep in the fridge while we’re all at home.

One Pot Curried Lentil Tomato Soup

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One Pot Curried Lentil Tomato Soup
5 from 1 vote

One Pot Curried Lentil Tomato Soup

Ingredients 

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon curry powder
  • ¼ teaspoon coriander
  • ¼ teaspoon red pepper (adjust to your spice preference)
  • Salt and pepper to taste
  • ¾ cup red lentils
  • 1 13.5 ounce can coconut milk, shaken well
  • 1 14.5 ounce can crushed tomatoes
  • 2 ½ cups water
  • Serve with cilantro, rice, naan and lime wedges

Instructions 

  • In a dutch oven or deep pot, melt your coconut oil. Add your onions and spices and bloom. Season with salt and pepper.
  • Next add your lentils and toast on low for about 5-10 minutes. Toss in your coconut milk, crushed tomatoes and water. Stir well, Bring to a boil and then simmer for 20 minutes, until your lentils are fully cooked.
  • Pour in bowls, top with cilantro, and lime juice - serve with rice and naan!
Like this recipe? Rate and comment below!

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Creamy Pumpkin Soup

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