Curried Red Lentils

By: YaQutullah Ibraheem Muhammad MS, RDN, LD

(6 servings)



2 tablespoons vegetable oil

1 large onion, finely chopped

1 large carrot, finely chopped

1 rib celery, finely chopped

3 cloves garlic, minced

2 tablespoons curry powder

6 cups low-sodium vegetable broth

1 1/2 cups dried red lentils, washed, sorted

2 tsp. salt and 1/2 tsp. pepper.

1 15 oz. can coconut milk

Chopped cilantro, optional


  1. In a large pan, warm oil over medium heat.
  2. Add onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic and curry powder; sauté for 2 minutes longer.
  3. Stir in broth, lentils, salt and pepper.
  4. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes.
  5. Remove from heat and let cool slightly.
  6. Working in batches, puree half of soup in a blender until nearly smooth.
  7. Return pureed soup to pan.
  8. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil.
  9. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.


Downloadable PDF