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Curry Lentil Soup

If you are looking for an easy and satisfying dish during these winter months, you will love this curry lentil soup! It is vegan and gluten-free and contains ingredients that will make your body happy!


  • 1 tbsp extra virgin olive oil

  • 1 onion, chopped

  • 3 carrots, peeled and chopped

  • 2 tbsp garlic powder

  • 1 tsp curry powder

  • 2 tsp ground cumin

  • ½ tsp dried thyme

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 large can of diced tomatoes, no salt added

  • 4 cups of vegetable broth

  • 2 cups of water

  • 1 cup of lentils, rinsed

  • 1 cup fresh spinach or kale, chopped

  • 1 tbsp lemon juice


  1. Pour oil into a large pot over medium heat and add onion and carrots, stirring often, until onion becomes translucent - about 5 minutes.

  2. Add spices (garlic, curry, cumin, thyme, salt, black pepper). Stir often for a couple of minutes.

  3. Pour the diced tomatoes, lentils, broth, and water, and mix.

  4. Bring the mixture to a boil. Reduce heat and cook for about 30 minutes - until the lentils are tender.

  5. Blend 2 cups of the soup and add it back to the pot.

  6. Add the chopped greens (spinach or kale) and cook for a few more minutes (about 5 minutes).

  7. Stir in lemon juice before serving. ENJOY!

This soup is adapted from Cookie and Kate’s blog.

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