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Easy lentil soup with curry and turmeric. The Travel Palate.
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Easy lentil soup with curry and turmeric. The Travel Palate.
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Home ≫ Soup

Curry Lentil Soup

By Nikole Berg Oct 30, 2020 · Updated: Mar 18, 2024

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Easy lentil soup with curry and turmeric. The Travel Palate.

You’ll love this easy, healthy lentil soup. It has a touch of curry and turmeric for the perfect savory flavor. Since lentils cook quickly, this soup is perfect for a vegetarian weeknight dinner. Serve with crusty bread, naan or jasmine rice. 

curry lentil soup topped with jasmine rice

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Why you'll want to make it

It's quick and easy! If you're not already a huge fan of lentils like me, then you're sure to become one with this yummy soup recipe. Lentils are one of my favorite legumes because they cook quickly compared to other legumes.

It's a healthy meatless meal. Are you trying to eat more plant based protein? Lentils are packed with protein and a great source of fiber. If you're looking for more vegetarian meal ideas, you've found it!

It's globally inspired and full of flavors like curry and cumin. You'll love the rich Indian and South Asian inspired flavors of curry and turmeric in lentil soup. You may have heard of the possible health benefits of these herbs, so it's a great idea to incorporate them as often as possible.

Ingredients

Vegetable broth, lentils, crushed tomatoes, olive oil, carrots, turmeric, curry powder, cumin, garlic, bay leaves, onion, squeeze of lemon (optional).

Step by step instructions to make curry lentil soup

Add oil to a large pot and heat to medium. Add onion, garlic, and carrots and cook for 8-10 minutes or until softened. Stir often to keep the vegetables from burning.

Add spices, salt and pepper. Stir for about 30 seconds. Add crushed tomatoes, lentils, broth, and bay leaves. Stir to combine. 

cooking vegetables and crushed tomatoes in a large pot

Bring to a gentle boil. Scoop sway the frothy scum that forms on the surface with a spoon. Repeat throughout the cooking process if needed.

lentils and bay leaves added to pot. Skimming the scum or froth from the surface of the soup.

Cover pot and simmer over medium low heat for 35-40 minutes or until lentils are tender.

Remove bay leaves before serving.

Top with hot cooked jasmine rice and a squeeze of lemon or lime, if desired.

Recipe notes and tips

What lentil are best for this soup? I used brown lentils, which are the most common one you'll find in the grocery store.

Always sort and rinse your lentils before cooking.

Overcooking will lead to mushy lentils, so you'll want to keep an eye on them in the last several minutes of cooking.

Partially puree soup if you prefer a thicker texture. Use an immersion blender right in the cooking pot, or transfer 2 cups to a blender. Add the pureed soup back to the pot and heat through. Take caution when blending hot liquids.

Don't forget to remove the bay leaves before serving or pureeing.

Store leftovers covered in the refrigerator for up to five days. Store leftover rice separately.

curry lentil soup with a mound of jasmine rice on top

check out these other easy soup recipes

Taco Soup

Creamy Potato Soup

Tortilla Soup

Pumpkin Apple Soup

Caramelized Onion Soup

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curry lentil soup topped with rice

Curry Lentil Soup

Recipe by Nikole Berg
You’ll love this easy, healthy lentil soup. It has a touch of curry for the perfect savory flavor. Since lentils cook quickly, this soup is perfect for a weeknight dinner. Serve with crusty bread, naan or jasmine rice.
5 from 7 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course soups and stews
Cuisine Global
Servings 6
Calories 305 kcal

Equipment

5.5 quart Dutch oven

Ingredients
  

  • 3 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 carrots diced small (about 1 cup)
  • 1 ½ cups dried lentils sorted and rinsed
  • 1-14 oz can crushed tomatoes
  • 6 cups vegetable broth store bought or homemade, low sodium
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • ¼ teaspoon turmeric powder
  • 2 dried bay leaves
  • ½ teaspoon salt and pepper or to taste
  • Fresh lemon or lime juice optional
  • Fresh parsley optional

Instructions
 

  • Add oil to a large pot and heat to medium. Add onion, garlic, and carrots and cook for 8-10 minutes or until softened. Stir often to keep the vegetables from burning.
  • Add spices, salt and pepper. Stir for about 30 seconds. Add crushed tomatoes, lentils, broth, and bay leaves. Stir to combine.
  • Bring to a gentle boil. Scoop sway the frothy scum that forms on the surface with a spoon. Repeat throughout the cooking process if needed.
  • Cover pot and simmer over medium low heat for 35-40 minutes or until lentils are tender.
  • Remove bay leaves before serving.
  • Top with hot cooked jasmine rice and a squeeze of lemon or lime, if desired.

Notes

  • What lentil are best for this soup? I used brown lentils, which are the most common one you'll find in the grocery store.
  • Always sort and rinse your lentils before cooking.
  • Overcooking will lead to mushy lentils, so you'll want to keep an eye on them in the last several minutes of cooking.
  • Partially puree soup if you prefer a thicker texture. Use an immersion blender right in the cooking pot, or transfer 2 cups to a blender. Add the pureed soup back to the pot and heat through. Take caution when blending hot liquids.
  • Don't forget to remove the bay leaves before serving or pureeing.
  • Store leftovers covered in the refrigerator for up to five days. Store leftover rice separately.

Nutrition

Serving: 6gCalories: 305kcalCarbohydrates: 43gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 1160mgPotassium: 683mgFiber: 19gSugar: 5gVitamin A: 3931IUVitamin C: 6mgCalcium: 50mgIron: 5mg
Keyword curry, easy lunch soups, Healthy, vegetarian
Tried this recipe?Click here to leave a helpful tip!

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About Nikole Berg

Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

Reader Interactions

Comments

  1. Denise

    January 16, 2021 at 8:31 pm

    5 stars
    Had this last night for dinner...it was really good! I’m working my way through your recipes .... ha!

    Reply
    • Nikole

      January 16, 2021 at 10:07 pm

      Yay! I hope you are enjoying them! Let me know what kinds of things you want to see more of!

      Reply
5 from 7 votes (6 ratings without comment)

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Easy lentil soup with curry and turmeric. The Travel Palate.
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