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CURRY LENTIL SOUP

top down view of freshly made pot full of curry lentil soup with potatoes and kale.

A hearty curry lentil soup brimming with carrots, potatoes, tomatoes and greens to keep you warm and nourished when the chilly weather sets in! Includes stovetop, Slow Cooker and Instant Pot methods.

Ingredients

Scale
  • 1/4 cup water or 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 tablespoon tomato paste or red curry paste
  • 3 cloves garlic, minced or 1 teaspoon garlic powder
  • 12 tablespoons curry powder, to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes, optional
  • 1 can (15 oz) diced tomatoes with juice or 23 roma tomatoes, diced
  • 2 bay leaves
  • 1 1/2 cups lentils (brown or green – see notes)
  • 3 medium potatoes, diced 1/2 inch cubes
  • mineral salt & pepper, to taste
  • 6 cups water or vegetable broth (or combo)
  • 1 bunch or 2 large handfuls of greens (I used baby kale & spinach)
  • lemon wedges, to serve
  • chopped cilantro, to serve

Instructions

Stovetop:

  • In large stock pot, heat water/olive oil over medium heat. Add carrots, celery and onions, saute for 5 minutes. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Add the curry, cumin and red pepper, mix to combine and cook for 1 more minute.
  • Add lentils, tomatoes, potatoes, then water/broth (in this order the tomatoes and potatoes won’t splash), bay leaves, salt and pepper, bring to boil over medium high heat. Turn heat to low, cover and simmer for 30 – 35 minutes, stirring occasionally.
  • Add the greens five minutes before the soup is done. Add additional water as needed, maybe up to 1 cup. Remove bay leaves. Season with salt & pepper.

Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 10 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Remove bay leaves before serving.

Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 3 – 4 hours or LOW for 6 – 8 hours. Add greens, let them wilt. Remove bay leaves and enjoy!

Serve with homemade vegan naan or artisan bread. Add a squeeze of lemon juice for a touch of brightness and chopped fresh cilantro for extra flavor!

Serves 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.

Notes

Use any dark leafy greens you like….spinach, kale, swiss chard, broccoli raab greens, beet greens ect. Just be sure to julienne your greens if they are large leafy ones. If using full grown greens, add them about 10 minutes before soup is done as they take longer to wilt.

If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.

Add in a handful of raisins or currants for some sweetness at the end of cooking. Or, you may rather add some to the top of your individual servings. It’s highly recommended adding a light touch of sweetness with the curry flavor!

Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup

Keywords: vegan curry lentil soup, curry lentil soup recipe, curry lentil soup with potatoes