Curried Red Lentil Apple Soup

Curried Red Lentil & Apple Soup

Curried Red Lentil Apple Soup

Curried Red Lentil & Apple Soup

Mike Nadelman
A lovely curried lentil soup with a hint of sweet/tart apple and just a bit of heat, enough to make it lightly tingle on your tongue. The texture of the soup is soft, smooth and delicate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Indian, Vegan
Servings 10 Servings


  • 1 Tablespoon olive oil
  • 1 onion peeled & chopped (1 heaping cup)
  • 6 cloves garlic peeled & chopped
  • 2 apples peeled, cored & chopped (about 2 cups)
  • 2 carrots peeled & chopped (about 2/3 cup)
  • 1 small hot pepper seeded & chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 3 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cup dried red lentils
  • 5 cups vegetable broth
  • 1 cup apple wine or other white wine
  • 1 6 oz Tomato peeled, cored, and chopped
  • 1 can light coconut milk
  • Salt to taste
  • 1 Bunch Cilantro for garnish


  • In a soup pot, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is soft. Add the apples, carrots and hot pepper, ginger, cumin, curry, and cinnamon and stir and cook a couple minutes longer to mix up the spices and veggies with the apples.
  • Add the lentils, broth, apple wine, and tomato and stir it all up. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for about 20 – 30 minutes or until the lentils are nice and soft.
  • At this point, I blended it up with the coconut milk. If you have an immersion blender, that’s really the best way if you want your soup smooth and creamy. If you prefer it a little lumpy, don’t bother blending. Stir in a little water or broth if the soup is too thick. Add a bit of salt if you think it needs it.
  • Serve with cilantro leaves for garnish.


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