• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Travel Palate
  • All Recipes
  • About
    • Shop
  • Travel
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • About
    • Shop
  • Travel
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
      • Shop
    • Travel
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home ≫ Soup

    Curry Lentil Soup

    Updated October 30, 2020. Originally Posted October 30, 2020 By Nikole This post may contain Amazon affiliate links.

    714 shares
    • Facebook
    • Reddit
    • Email
    Jump to Recipe
    The best easy curry lentil soup.
    curry lentil soup topped with rice
    curry lentil soup topped with jasmine rice
    curry lentil soup with rice
    curry lentil soup with a mound of jasmine rice on top
    Easy lentil soup with curry and turmeric. The Travel Palate.
    curry lentil soup with rice

    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

    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

    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.

    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 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course soups and stews
    Cuisine Global
    Servings 6
    Calories 305 kcal

    Equipment

    5.5 qt. 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!
    « Apple Dump Cake
    Pumpkin Chocolate Chip Muffins »
    714 shares
    • Facebook
    • Reddit
    • Email

    About Nikole

    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

    Did you make the recipe? Share a tip here! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Nikole sitting on a bench in Charleston SC
    Welcome! I'm Nikole and here at The Travel Palate, I focus on creating quick and easy meals that don't sacrifice flavor for convenience. Join me in the kitchen to celebrate easy American cooking that's globally inspired. About The Travel Palate

    As fetured in yummly, foodgawker, parade, kitchen tyme, dishfolio, yum google, fridgg.

    Most Popular!

    two bowls of broccoli soup; a bowl of cheese; a hand dipping bread

    Easy Broccoli Cheese Soup

    close up view of pie on a white plate with a fork

    No Bake Chocolate Pie

    bowl of grits on a blue and white kitchen towel

    Grits Recipe

    instant pot brisket shredded on a plate

    Instant Pot Brisket

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Subscribe

    • Sign Up! for the latest recipes delivered via email

    Connect

    • Pinterest
    • Facebook

    Copyright © 2022 The Travel Palate

    All Rights Reserved