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curry lentil soup topped with rice
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5 from 2 votes

Curry Lentil Soup

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: soups and stews
Cuisine: Global
Servings: 6
Calories: 305kcal
Author: Nikole Berg


  • 5.5 qt. Dutch oven


  • 3 tbsp 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 tsp cumin
  • 1 tsp curry powder
  • ¼ tsp turmeric powder
  • 2 dried bay leaves
  • ½ tsp salt and pepper or to taste
  • Fresh lemon or lime juice optional
  • Fresh parsley optional


  • 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.


  • 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.


Serving: 6g | Calories: 305kcal | Carbohydrates: 43g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1160mg | Potassium: 683mg | Fiber: 19g | Sugar: 5g | Vitamin A: 3931IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 5mg