Curry Lentil Soup Easy Comfort (Print-Friendly Version)
Hearty lentils, curry spices, and vegetables for a warming, comforting dish that's ideal for cool evenings or meal planning.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 large onion, chopped
03 -
2 carrots, sliced into discs
04 -
3 cloves garlic, grated
05 -
1 teaspoon fresh ginger, grated
06 -
2 teaspoons curry powder
07 -
1 teaspoon turmeric powder
08 -
1 teaspoon ground cumin
09 -
1/4 teaspoon red pepper flakes, adjust to taste
10 -
5 cups vegetable broth
11 -
1 can (15 ounces) crushed tomatoes
12 -
1 cup dried green or brown lentils
13 -
1 pound potatoes, peeled and cut into bite-size chunks
14 -
5 ounces kale or spinach, chopped
15 -
1 teaspoon salt, or more to taste
16 -
1/8 teaspoon ground black pepper
→ Optional Accompaniments
17 -
4 lime wedges
18 -
Greek yogurt, for serving
19 -
Brown rice, for serving
20 -
Quick pickled red onions, for garnish
21 -
Chopped scallions or cilantro, for garnish
# How to Make It:
01 -
In a large pot, heat olive oil over medium heat. Sauté the chopped onion and carrot slices for 3 minutes until softened.
02 -
Add grated garlic and ginger to the pot along with curry powder, turmeric, ground cumin, and red pepper flakes. Cook and stir constantly for 1 minute until aromatic.
03 -
Pour in vegetable broth and crushed tomatoes. Add dried lentils, potatoes, and chopped kale. Stir in salt and black pepper. Bring to a gentle simmer.
04 -
Reduce heat and simmer the mixture for about 30 minutes or until the lentils are tender and potatoes are cooked through. Stir occasionally and adjust seasoning to taste.
05 -
Taste and adjust salt as needed. Serve with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, and fresh herbs such as scallions or cilantro, as desired.
# Extra Tips:
01 -
For deeper flavor, allow the soup to rest for a day before serving. Suitable for meal prep and freezer-friendly for up to 3 months.
02 -
Canned lentils may be substituted; reduce broth by half and simmer for 15–20 minutes.
03 -
Alternative greens such as spinach, chard, or cabbage can be used in place of kale.