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.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
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
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.
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.
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.
check out these other easy soup recipes
Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating below. This lets me know what you like and want to see more of.
And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Curry Lentil Soup
Equipment
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.
Denise
Had this last night for dinner...it was really good! I’m working my way through your recipes .... ha!
Nikole
Yay! I hope you are enjoying them! Let me know what kinds of things you want to see more of!