Red lentils can be prepared quickly and easily and are a great source of protein and fiber. They take only 15 minutes to become soft and mushy. Red lentils make a great choice for those who enjoy a creamy meal such as spicy, dal. Red lentils can be boring for people who like a lot of texture.

This curried red lentil soup recipe has something for everyone. It features chunky vegetables in all their creaminess and a crunchy, well-spiced nut topping that adds an extra level of excitement. You can top it off with fresh herbs, such as mint and thyme. But any herb will work! Add a little fresh lemon zest to give it some flavor.

If you’re looking for a more substantial bowl, you can add roasted chicken or baked tofu to this soup.

Let us know what you think about this recipe if you have made it! You can share any modifications or results with us!



3 tbsp.Coconut oil

1Yellow onion diced

1″ ginger, minced

6 cloves garlic smashed

2 large carrots, diced

1 Large russet potato, peeled & diced

3 c.torn kale

3 tbsp. curry powder

2 tsp.Kosher salt

3/4 tsp. Freshly ground black pepper

1 tsp. gochujang (optional)

2 c.Red lentils, rinsed

1(14.5-oz.) (14.5 oz.)

4 c.Water


1 tbsp.Coconut oil

3/4 c.Cashews

1/4 c. Pepitas

2 tbsp.sesame seeds

1 tsp.Ground coriander

1 tsp.Cumin seeds

1 tsp.Caraway seeds of Fennel seeds

1/2 tsp.Crushed red pepper flakes (optional).

1/2 tsp.Kosher salt

1/2 tsp. Freshly ground black pepper

1 tsp.Granulated sugar



  1. Oil, oil, onion and ginger should be added to a large saucepan on medium heat. Stirring occasionally, cook onions until softened, approximately 7 minutes. Cook the carrots, potatoes and kale with curry powder, salt and pepper. Stir frequently until the kale is tender, approximately 3 minutes.
  2. Add the lentils, coconut milk, water, and stir. Bring to a boil, then reduce heat to medium-low. Cover and cook, occasionally stirring, for 17 to 20 minutes.
  3. Make spiced cashews while you wait. Heat oil in a large skillet on medium heat. Add cashews, pepitas, and olive oil. Toast cashews for 6-8 minutes, stirring frequently. Stir in the remaining ingredients until they are fragrant.
  4. Before serving, garnish the soup with mint, lemon zest, and spiced cashews.