Curry Lentil Soup
Servings: people
This Curry Lentil Soup is a cozy one pot meal filled with warm spices, tender veggies, and hearty lentils. It’s simple to make, full of flavor, and perfect for meal prep or quick weeknight dinners. Each bowl is naturally nutritious, protein-rich, and satisfying — everything you want in an easy homemade soup.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots cut into discs
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric + 1 teaspoon cumin optional
- ¼ teaspoon red pepper flakes more or less to taste
- 5 cups chicken broth or vegetable broth
- 1 can crushed tomatoes 15 oz / 400 g
- 1 cup dried lentils green or brown
- 1 pound potatoes cut into chunks
- 5 ounces spinach or kale
- ¾ teaspoon salt + black pepper to taste
- 1 wedge lemon or lime + Greek yogurt, brown rice, and cilantro for serving.
Instructions
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 onion and 2 carrots (chopped) and cook for about 3 minutes until slightly soft. Stir in 3 cloves garlic and 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often, until fragrant.
- Simmer Until Tender: Add 5 cups chicken broth, 1 can crushed tomatoes, 1 cup dried lentils (rinsed), and 1 pound potatoes (diced). Season with ¾ teaspoon salt and pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, until the lentils and potatoes are soft. Stir in 5 ounces spinach at the end and let it wilt.
- Serve and Enjoy: Taste and adjust salt if needed. Serve hot with a squeeze of lime and a spoonful of Greek yogurt. Add brown rice or bread for a filling meal that keeps well for lunch the next day.
Notes
Substitutions
- Olive oil → Avocado oil or light olive oil
- Onion → White or red onion, or shallots for a milder flavor
- Carrots → Parsnips, sweet potato, or bell peppers
- Garlic → ½ teaspoon garlic powder
- Ginger → ¼ teaspoon ground ginger
- Curry powder → Garam masala, cumin, or coriander
- Turmeric → Skip if your curry powder already includes it
- Red pepper flakes → Paprika or cayenne
- Broth → Dissolve bouillon powder in water (lighter to carry and lasts for weeks)
- Crushed tomatoes → Diced tomatoes or tomato passata
- Lentils → Red lentils for a creamier texture
- Potatoes → Cauliflower or butternut squash
- Kale → Spinach, Swiss chard, or frozen greens
- Lemon or lime → Either works to brighten the soup
- Sauté slowly: Let the onion and carrots soften first to build a deep, rich flavor base.
- Toast the spices: Stir curry powder and turmeric in the oil for a minute to release their aroma.
- Simmer gently: Keeps the lentils tender without turning them mushy.
- Adjust the spice level: Add extra red pepper flakes for heat or skip them for a mild soup.
- Add greens last: Stir in kale or spinach just before serving so they stay bright and fresh.
- Make it your own: Swap potatoes for sweet potatoes or cauliflower for a fun twist.
- Meal prep win: This healthy lentil soup tastes even better the next day.
- Brighten before serving: A squeeze of lime and a dollop of Greek yogurt make every bowl pop with flavor.
