Vadouvan Lentil Soup
Hearty vegan lentil soup with vadouvan curry. Quick, flavorful, and easy to tweak for thickness, heat, or creaminess.
The Vadouvan curry blend helps make this vegan recipe incredibly rich and tasty. Serve with some pieces of warmed bread.
Submitted by: Kate from Milwaukee, Wisconsin
- Vadouvan gives this lentil soup a rich, savory curry flavor while keeping the recipe simple.
- Red lentils cook in about 20 minutes and will break down into a creamy texture; add stock or water to adjust thickness.
- Finish with fresh spinach so it wilts but stays bright, and serve with warm bread or naan.
Spices
Featured in this Recipe
Preparation Instructions:
Add cooking oil to a large pot and heat over a high heat.
When hot, add the cumin and mustard seeds, cook until seeds begin to pop.
Add Vadouvan, onion, garlic and coriander, stir for another minute. Salt to taste.
Add the lentils and soup stock.
Bring to a boil, reduce heat, cover and cook until lentils are soft, about 20 minutes.
Add the tomatoes, bring to a simmer, salt to taste, add more water or stock if necessary.
Just before serving, stir in the spinach so it is wilted, but still bright green.
thespicehouse.com
More About This Recipe
Vegetable stock keeps this dish vegan, but I found it to be tastier with chicken stock.
Frequently Asked Questions
What is vadouvan and how does it change the soup?
Vadouvan is a French-Indian curry blend that often includes shallots, garlic, and aromatic seeds. It adds a deep, savory, mildly sweet curry flavor that makes this vegan soup taste richer without extra effort.
Can I make the recipe fully vegan?
Yes. Use vegetable stock and avoid animal-based toppings. The recipe is otherwise vegan as written. The author notes chicken stock tastes good, but it is optional.
Which lentils work best and how does choice affect cooking?
Red lentils are ideal here because they cook quickly and break down into a creamy base in about 20 minutes. Green or brown lentils hold their shape and need longer cooking time and more liquid.
How do I prevent the soup from getting too thick?
Stir in extra vegetable or chicken stock, or plain water, until you reach the desired consistency. You can also add liquid when reheating, since lentils thicken as they cool.
How long should I cook the spices and seeds?
Heat oil until hot, then toast the cumin and mustard seeds until they start to pop, just a few seconds. Add vadouvan, onion, garlic, and coriander and cook another minute to bloom the spices.
How should I store and reheat leftovers?
Cool the soup, then refrigerate in a sealed container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove and add a splash of stock or water if it thickened.
How can I make the soup spicier or creamier?
For more heat add chili flakes, cayenne, or diced fresh chili. For creaminess stir in coconut milk, a splash of cream, or blend a portion of the soup until smooth.
What are good serving suggestions?
Serve with warmed crusty bread, naan, or rice. Top with a squeeze of lemon, fresh cilantro, or a dollop of yogurt if not keeping it vegan.
What is vadouvan and how does it change the soup?
Vadouvan is a French-Indian curry blend that often includes shallots, garlic, and aromatic seeds. It adds a deep, savory, mildly sweet curry flavor that makes this vegan soup taste richer without extra effort.
Can I make the recipe fully vegan?
Yes. Use vegetable stock and avoid animal-based toppings. The recipe is otherwise vegan as written. The author notes chicken stock tastes good, but it is optional.
Which lentils work best and how does choice affect cooking?
Red lentils are ideal here because they cook quickly and break down into a creamy base in about 20 minutes. Green or brown lentils hold their shape and need longer cooking time and more liquid.
How do I prevent the soup from getting too thick?
Stir in extra vegetable or chicken stock, or plain water, until you reach the desired consistency. You can also add liquid when reheating, since lentils thicken as they cool.
How long should I cook the spices and seeds?
Heat oil until hot, then toast the cumin and mustard seeds until they start to pop, just a few seconds. Add vadouvan, onion, garlic, and coriander and cook another minute to bloom the spices.
How should I store and reheat leftovers?
Cool the soup, then refrigerate in a sealed container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove and add a splash of stock or water if it thickened.
How can I make the soup spicier or creamier?
For more heat add chili flakes, cayenne, or diced fresh chili. For creaminess stir in coconut milk, a splash of cream, or blend a portion of the soup until smooth.
What are good serving suggestions?
Serve with warmed crusty bread, naan, or rice. Top with a squeeze of lemon, fresh cilantro, or a dollop of yogurt if not keeping it vegan.
Wow! I like to spice heavily, but 1/4 cup of curry seems like a lot!