Sri Lankan Red Lentil Curry. Creamy Dal curry Spiced with fenugreek seeds, cinnamon & black peppercorns. Coconut milk adds cooling creaminess. Easy Vegan Gluten-free Soy-free Recipe. No garlic recipe. Jump to Recipe

Its getting cooler out here. I am loving warming soups and stews. Lentil soups/Dals are a staple in the house whether winter or summer. During summer, the lentil soups are made less spicy and served with kachumbar salad (chopped cucumber onion tomato cilantro tossed in salt, black pepper and lemon juice), raita (non dairy yogurt lightly spiced with cumin, salt, cayenne with onion, cucumber, tomato or shredded summer squash mixed in) and or other cooling sides. Cooler months call for warm spices, black pepper, quick cooking lentils.

This creamy spiced Dal curry is delicious and easy. It is spiced with whole cinnamon and fenugreek seeds. Fenugreek Seeds add a smooth bitter and garlicky flavor profile to the soup eliminating the need for added garlic. You can also sprout the seeds to add to sandwiches or add to salads. They have a bitter flavor profile that if used well is pleasing. Make a big bowl of this creamy curried lentil soup and serve with crackers, flatbread, roasted veggies or rice.

More lentil soups from the blog

The current issue of Thrive Magazine showcases various vegan chefs including a 2 page spread on yours truly…Excerpt here!

Make this Sri lankan inspired Red Lentil Curry. Creamy, spicy, easy and so good! Inspired from some recipes from the web and Vegan Eats World cookbook.