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–+ servings
Curry lentil soup with tender lentils, rice and vegetables in spiced tomato broth.

Curry Lentil Soup (One Pot, Lots of Veggies)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1.25 L) vegetable broth reduced sodium – plus more to taste
  • 1 can crushed tomatoes 15 oz / 400 g
  • 1 cup (200 g) dried lentils green or brown
  • 1 pound (450 g) potatoes peeled and cut into bite-size chunks
  • 5 ounces (130 g) 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.

  • 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.
    Step 1 Onion and carrots sautéing with garlic, ginger, curry powder, and spices.
  • 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.
    Step 2 Broth, tomatoes, lentils, potatoes, and kale combined in a large pot.
  • 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.
    Step 3 Curry lentil soup simmering until lentils and potatoes are tender.
  • 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.
    Step 4 Finished curry lentil soup with vegetables, lime, and brown rice.
Substitutions
  • 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
 
Tips
  • 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.
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