main dish · recipe · soup · vegan

Curried Lentil Soup


I may have mentioned this before but if I had to choose my favorite meal it would include curry. I was craving soup, in the middle of summer mind you, and curry one night so I made a filling batch of Curry Lentil Soup.


  • 2 cups lentils, I used French – rinsed
  • 7 cups fluid – I used 4 cups low sodium vegetable broth + 2 cups water
  • 1 can of unsweetened coconut milk
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced garlic
  • 5 carrots, chopped
  • 3 stalk celery, chopped
  • 2 tablespoons raw sugar
  • 2 bay leaves
  • 3 tablespoons red curry paste*
  • 2 tablespoon turmeric*
  • 1 tablespoon each of dried basil + dried parsley
  • salt and pepper to taste


Heat oil in a large stock pot. Add onion, carrots, celery and a pinch of salt and let cook until soft. Add garlic and let cook for a minute or so. Be careful not to let the garlic burn!
Add liquid, coconut milk, rinsed lentils, spices and bay leaves. Let come to a boil. reduce heat to medium low and let simmer for a good 45 minutes, or until lentils are soft. Check to see if soup needs more salt, pepper or spice.
Serve hot.

Serves – 4-6

* I like my curry HOT so I kept adding more to achieve the taste I wanted. You can cut back or add more depending on how you like your spice.



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