Spicy Curry Soup with Red Lentils


1 medium onion, finely chopped

3 cloves, garlic, minced

2½” piece fresh ginger, peeled and minced or grated

1 TBSP, Local Spicery Bo-Kaap Curry (To purchase: CLICK HERE)

¼ tsp Chile flakes

¾ cup, dried red lentils

1-14.5 oz can, salt-free chopped tomatoes

1-13.5 oz can, unsweetened coconut milk

2 Medjool dates, pits removed

2½ cup, hot water with 1½ TBSP, Local Spicery Bada Bing Bouillon (or your favorite Veggie Broth)



  • Place tomatoes, coconut milk, and dates in a blender, and run on medium-high speed until liquefied (there should be no discernable pieces of date).  Set aside.
  • In a large saucepan, sauté onion until just starting to turn translucent. Add garlic and ginger.  Continue to sauté until pan starts glazing over.  Add curry powder and allow it to cook just until the curry start to release its aroma, then add tomato and coconut milk mixture.  Stir until combined; allow to heat just to the point of bubbling.  Add the veggie broth, lentils and Chile flakes.  Heat just to the point of a boil, then reduce to simmer.  Simmer for 25 minutes, or until the lentils are thoroughly cooked.

This soup is super hearty, so it can be served just as is, perhaps topped with a bit of chopped cilantro and lime wedges. I also like it served over rice or your favorite grain.


2 thoughts on “Spicy Curry Soup with Red Lentils

  1. I made this soup this weekend, and OMG — it is so good. It’s so full of flavor, and definitely is hearty and a stick-to-the-rib soup. Winter is still hanging on here in Northern Idaho, so this soup was the perfect dinner.

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