This curry lentil soup gives you a cozy, nutritious, and satisfying one-pot dinner packed with lentils and vegetables and ready with minimal effort.
If you love easy lentil dinners, try our Mediterranean Lentil Soup, Mediterranean Lentil and Orzo, or creamy Lentil Curry next.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love our Curry Lentil Soup!
This curry lentil soup is full of lentils, potatoes, carrots, and leafy greens, all simmered in a tomato broth with curry powder, cumin, turmeric, ginger, and garlic. 🥣 The broth thickens as the lentils cook, so every spoonful is rich and loaded with vegetables.
You get fiber, plant-based protein, and plenty of vegetables in one bowl, with potatoes making it filling enough for dinner. 🌱 And everything comes from ingredients you can pick up at a regular grocery store.
Louise and I make it all in one pot. Start with onion, carrots, garlic, ginger, and spices, add everything else, then let it simmer. That’s really it.
Add a good squeeze of lime at the table and a spoonful of Greek yogurt, plus pickled red onions or cilantro if you have them. ❤️ It’s colorful, satisfying, and nutritious, an easy one-pot dinner for busy weeknights and chilly evenings.
P.S: If you love hearty lentil soups, try our Creamy Red Lentil Soup, French Lentil Soup, or Tomato Lentil Soup next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: builds a flavorful base. Substitute avocado oil.
- Onion: adds sweetness and depth. Substitute shallots or leeks.
- Carrots: add color and subtle sweetness. Parsnips work too.
- Garlic: fresh is best. If garlic intolerant, omit it and add extra ginger or scallion greens.
- Ginger: adds fresh, warming flavor. Substitute a pinch of ground ginger.
- Curry powder: gives this curried lentil soup its warm, aromatic flavor. Use mild or hot curry powder to taste.
- Turmeric: adds earthy flavor and golden color. Substitute extra curry powder.
- Cumin: adds warmth and depth. Ground coriander is a milder alternative.
- Red pepper flakes: add gentle heat. Substitute cayenne or omit.
- Vegetable broth: forms the savory base. Use low-sodium broth if preferred.
- Crushed tomatoes: make the broth rich and tomatoey. Substitute diced tomatoes.
- Green or brown lentils: stay tender yet intact as they cook. Avoid red lentils, which break down. You can also use canned lentils; see the FAQ below for how to adjust the broth and cooking method.
- Potatoes: make this lentil potato soup extra satisfying. Yukon Gold, red, or russet potatoes work.
- Kale: adds hearty greens. Substitute spinach or Swiss chard.
- Salt and black pepper: season to taste.
- Lime: brightens the finished soup. Lemon works too.
- Greek yogurt: adds a creamy finish. Choose low-fat Greek yogurt or Skyr for even more protein.
How to Make Curry Lentil Soup
Step 1. Build the flavor base
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and thinly sliced carrots. Cook for about 3 minutes, stirring occasionally.
Add the grated garlic and ginger, curry powder, turmeric, cumin, and red pepper flakes. Cook for 1 minute, stirring often, until fragrant.
Step 2. Add the soup ingredients
Pour in the vegetable broth and crushed tomatoes.
Rinse and drain the dried lentils—there’s no need to soak them. Add them to the pot with the peeled potatoes cut into bite-size chunks and chopped kale.
Season with salt and black pepper and stir well.
Step 3. Simmer until tender
Bring the soup to a boil, then reduce the heat to a gentle simmer.
Cook for about 30 minutes, or until the lentils and potatoes are tender. Stir occasionally and add a splash more broth if the soup becomes thicker than you like.
Step 4. Taste and serve
Taste and adjust the salt and pepper as needed.
Serve hot with a squeeze of lime and your favorite toppings, such as Greek yogurt, brown rice, pickled red onions, scallions, or cilantro.
Tips
- Use green or brown lentils: They become tender while still holding their shape. Red lentils break down and will give you a much softer, creamier soup.
- Rinse the lentils well: Rinse under cold running water and drain before adding them. There’s no need to soak them.
- Bloom the spices: Cook the curry powder, turmeric, and cumin in the olive oil for about 1 minute. This brings out their aroma and gives the broth more flavor.
- Don’t burn the garlic: Once the garlic, ginger, and spices go in, stir often and keep the cooking time short.
- Cut the potatoes evenly: Keep them in similar bite-size pieces so they become tender at about the same time as the lentils.
- Keep it at a gentle simmer: Once the soup boils, lower the heat. A hard boil can reduce the broth too quickly before the lentils are tender.
- Watch the lentils, not just the clock: Cooking time varies by type and age. The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork.
- Adjust the consistency: Lentils continue absorbing liquid as they cook. Add a splash of vegetable broth if the soup becomes thicker than you like.
- Want it thicker? Blend or mash a small portion of the soup, then stir it back in. This makes the broth creamier while keeping plenty of texture.
- Finish with lime: A squeeze just before serving brightens the tomatoes, lentils, and warm curry spices.
- Taste for salt at the end: Broths vary considerably in saltiness, so give the finished soup a final taste and adjust as needed.
Frequently Asked Questions
Yes. Substitute the dried lentils with 2 cans (15 ounces / 400 g each can) of lentils, drained and rinsed.
Start with 3½ to 4 cups of vegetable broth instead of 5 cups. Add the potatoes and kale as directed, but leave out the lentils.
Simmer for about 20 to 25 minutes, or until the potatoes and kale are tender. Stir in the canned lentils and simmer for another 5 minutes, or until heated through. Add more broth at the end if you prefer a thinner soup.
Absolutely. Stir chopped spinach into the soup during the last few minutes of cooking so it stays tender and green.
A standard mild or medium curry powder works well. Curry powder blends vary by brand, so choose one you already enjoy and adjust the red pepper flakes to control the heat.
Yes. Increase the red pepper flakes or add a small pinch of cayenne. For a milder soup, reduce or omit the red pepper flakes.
Yes. The flavors develop nicely as the soup sits. The lentils and potatoes will continue absorbing broth, so you may want to add a splash when reheating.
Lentils naturally absorb liquid as they cook and sit. Simply stir in more vegetable broth until you reach the consistency you like.
Let the soup cool, then refrigerate it in an airtight container for up to 4 days. Reheat it on the stovetop or in the microwave, adding a splash of broth if needed.
You can also freeze it for up to 3 months. Thaw overnight in the refrigerator, then reheat until hot, adding extra broth as needed.
More Lentil Recipes
- Lentil Bolognese
- Lentil Pasta
- Mujadara
- Greek Lentil Salad
- Lentil Tabbouleh
- Turmeric Lentil Soup
- Lentil Eggplant Curry
- Easy Red Lentil Dal
If you try this Curry Lentil Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Curry Lentil Soup (One Pot, Lots of Veggies)
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots thinly sliced
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes adjust to taste
- 5 cups vegetable broth reduced sodium – plus more to taste
- 1 can crushed tomatoes 15 oz / 400 g
- 1 cup dried lentils green or brown
- 1 pound potatoes peeled and cut into bite-size chunks
- 5 ounces kale chopped – sub spinach
- 1 teaspoons salt plus more to taste
- ¼ teaspoon black pepper
- 4 wedges lime + Greek yogurt, brown rice, quick pickled red onions, chopped scallions or cilantro.
Instructions
- Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 large onion (chopped) and 2 carrots (thinly sliced) and cook for 3 minutes. Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often.
- Add the soup ingredients: Pour in 5 cups vegetable broth and 1 can crushed tomatoes.Rinse and drain 1 cup dried lentils, then add them with 1 pound potatoes cut into bite-size chunks and 5 ounces kale (chopped). Season with 1 teaspoons salt and ¼ teaspoon black pepper.
- Simmer the soup: Bring to a boil, then lower the heat and gently simmer for about 30 minutes, stirring occasionally.The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork. Add a splash of broth if it gets too thick.
- Taste and serve: Taste and add more salt and pepper if needed.Serve with a squeeze of lime and your favorite toppings, such as Greek yogurt, brown rice, pickled red onions, scallions, or cilantro.
Notes
- Olive oil → Avocado oil
- Onion → Shallots or leeks
- Carrots → Parsnips
- Garlic → Extra ginger or scallion greens
- Ginger → Ground ginger
- Curry powder → Mild or hot curry powder
- Turmeric → Extra curry powder
- Cumin → Ground coriander
- Red pepper flakes → Cayenne or omit
- Vegetable broth → Low-sodium vegetable broth
- Crushed tomatoes → Diced tomatoes
- Green or brown lentils → 2 cans lentils, drained and rinsed; see FAQ for method
- Potatoes → Yukon Gold, red, or russet potatoes
- Kale → Spinach or Swiss chard
- Salt and black pepper → Adjust to taste
- Lime → Lemon
- Greek yogurt → Low-fat Greek yogurt or Skyr
- Choose the right lentils: Use green or brown; rinse well, but don’t soak.
- Bloom the spices: Cook them in olive oil for 1 minute for more flavor.
- Watch the garlic: Stir often so the garlic, ginger, and spices don’t burn.
- Cut potatoes evenly: Bite-size pieces help everything cook at the same rate.
- Simmer gently: Cook until the lentils are tender and potatoes are easily pierced with a fork.
- Adjust the broth: Add more if too thick; blend or mash a little soup if too thin.
- Finish with lime: It brightens the warm spices and tomatoes.
- Salt last: Taste and adjust after cooking since broths vary.
- Store: Refrigerate leftovers and add a splash of broth when reheating if the soup thickens.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Cheap, easy, lots of servings!
Delicious flavors and texture is perfect—I love the blend of spices and the potatoes give it extra heartiness. Greens add nice color too.
I like this recipe. I prefer to puree it all with a hand blender for a pea soup type of consistency. I also air fry the kale and then just crush it up and simmer it in so that it kind of disappears into the soup. And while this is good vegetarian, it’s also good if you put some cubed ham in it. I add 1 of the carrots and the potatoes after I puree the base so that I have some chunks of that in there. You can add the ham individually to the bowls after you make the soup so that you maintain a vegetarian soup base for people that want that.
Your recipes sound delicious! I want to try them all, however, I have to track my protein intake and need to know how much is a portion on your nutrition information. It gives all the nutritional information, but does not tell the portions. For example, is it a cup of lentil soup or is it smaller, like a 1/2 cup for 19 grams of protein? Let me know where I can find this, please. I may be missing it and don’t realize it. Thanks for your time, Mini
Thanks, Mini!
Our nutrition is calculated per 1 of 4 servings—about a quarter of the pot. In volume, that’s roughly 1½–2 cups per serving, depending on how much you simmer (and broth added).
Please note these values are estimates generated by a nutrition calculator, so actual protein, calories, etc. can vary with brands and measurements.
Hope this clarifies things a bit. Warmly,
Louise
Hi do you think you can do this in a pressure cooker and if so how long would you cook it? 15 min?
Hi Patricia,
Yes, it should be possible (although we haven’t tested it). I recommend you to pressure cook 5 minutes on High with 10 minutes natural release (for red lentils). If you use green/brown lentils, as we recommend in this recipe, go 10–12 minutes high with natural release. Happy cooking, Louise
Can you cook this in the crockpot & of so, low or high & for how long? I did make this on my stock pot & it was absolutely delicious! Love all your recipes! Thank you for sharing your beautiful art of cooking with the world!
Hi Tara!
So, we haven’t tested this one in a crockpot, but in theory it should work. Try LOW 6–7 hours or HIGH 3–4 hours for dried lentils (aim for tender, not mushy). If you can, sauté the onion/garlic/spices on the stovetop first, then add to the slow cooker for best flavor. Liquids vary by slow cooker, so start with a little less broth and add as needed near the end.
And please let me know how it goes. All the best,
Louise
I love r Lentils soup but never added curry and turmeric!
I will try this recipe ! It looks delicious !
I’m so happy that you like it, Rollo! Thanks for giving it a try 🙂
Kindest, Louise
Morning All. Just making this in the crockpot. What are your thoughts on tumeric root instead of ground tumeric. Is the real stuff stronger in flavor and how do you tell a fresh root? How much would I add/
So excited for your anti-inflammatory recipes as I suffer from auto immune condition so will be living on and making each of your 25 recipes
Thank you!
Hiya Nancy 😊 Fresh turmeric root is a great option! It’s a little more zesty and earthy than ground turmeric, but not necessarily stronger.
If you’re using fresh, about 1 inch of the root (grated) equals roughly 1 teaspoon of ground turmeric. Just scrub it clean and grate it straight into the crockpot — no need to peel unless you want to. Fresh turmeric should be firm, bright, and smell nice and earthy when you scratch it.
Hope your soup turns out amazing. Thank you for your kind feedback, so happy to have you here 🌟.
What about a recipe on the broth you make?
Hi Gia,
Thanks for the feedback. For this soup, we used an organic vegetable broth, it’s not homemade 🙂
If we wanted to use canned lentils, how much would we use?
Hi there! We do not recommend making this soup with canned lentils. The process of cooking the lentils makes the soup creamy (and the lentils keep their shape and bite, yay!), and that is why we would not use the canned version 🙂 I hope this helps. Happy Sunday!