The sun is setting sooner. The air is crisp and cold. And the wool sock and big fuzzy sweaters have come out from the back of the closet. It is officially soup season and this One-Pot Curry Lentil Soup might be the coziest thing I can think to curl up with! Made with just the right amount of warming spice, this soup is full of flavor while still staying family friendly. Made in one pot in about 30 minutes, it is the perfect end to your winter day.
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I grew up in Maine and my husband’s roots are in New Hampshire. Both of us spent most of our lives digging out of snow drifts and dodging snowballs tossed by older siblings. It wasn’t until our late 20’s that we moved to the Golden Coast where now live and I retired my snowshoes. But even surrounded by palm trees in January, a good hearty homemade soup still fits the bill in the winter. And I mean really hearty. Really, really hearty. So hearty that any bread or cracker you try to dunk in this soup will wilt under its awesomeness.
And THIS is THAT kind of soup.
The sad thing is, I can’t take credit for this soup. I may be the food blogger and head recipe developer in the house, but my husband has quite a bit of culinary genius he occasionally shares with me. And this soup is his baby. It has been made winter after winter (and even sometimes in summer, spring, fall) and shared with all who have passed through our kitchen. This soup didn’t start out as the wonder that I am about to share with you. It has been made and tweaked, remade and retweaked until it is the glory that you find here today.
Like most legume dishes, this soup is flipping fantastic on the day you make it….but even more so the day after. So, let this pot of lovely sleep in your fridge overnight. Trust me. You’ll thank me for this.
Is this kid-friendly?
I deeply respect that many children’s developing tastebuds are highly sensitive to strong spices, which is why there is a very mild amount in this soup. Enough curry to give it a warm flavor, but not enough to create any heat. This was actually one of Alice’s favorite foods as a baby, eagerly trying to figure out how to use a spoon to shovel it into her 1-year-old face and finally giving up and using her hand. And even today, this remains one of her favorite dinner dishes.
Suggested Adaptations
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Bump up the heat. If heat doesn’t scare your kid or you have no little dinners in your house, feel free to increase the amount of curry powder in this recipe to 2-3 Tablespoons!
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Add a little green veggie! When serving this soup fresh off the stove, I like to add frozen peas to help cool it down AND they go so well with the flavor of everything else. Plus, extra veggies!
One-Pot Curry Lentil Soup {dairy-free, gluten free, vegan option}
One-Pot Curry Lentil Soup might be the coziest thing I can think to curl up with! Made with just the right amount of warming spice, this soup is full of flavor while still staying family friendly. Made in one pot in about 30 minutes, it is the perfect end to your winter day.
ingredients:
- 2 tablespoons coconut oil
- 1 medium yellow onion, peeled and diced.
- 2 cups diced carrots
- 2 cloves garlic, minced (or to taste)
- 1 tablespoon curry powder (or to taste)
- 1 cup French green lentils
- 4 1/4 cups broth, divided
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoon ghee, coconut oil or butter
- 1 1/2 cups washed and diced potato
- 1 teaspoon salt (or to taste)
- black pepper to taste
- green onions, diced (optional)
instructions
- Heat the coconut oil in a large pot over medium heat. Once the oil is hot, toss in the onions and carrots. Cook until tender and onions appear translucent.
- Add the minced garlic to the pot and continue to stir over heat for a few more minutes.
- Stir in curry powder and salt. Add lentils and 4 cups of cups broth. Stir to combine.
- Bring mixture to a boil. Lower heat to medium and simmer covered for 20 minutes (or until lentils are tender).
- Add potatoes to the soup and cook an additional10.
- While lentil mixture simmers, add chickpeas, lemon juice, and1/4 cup broth to a food processor and puree until smooth.
- Once lentil mixture has finished simmering, remove from heat. Stir in chickpea mixture. Add ghee/butter/coconut oil. Taste and season with pepper and extra salt if needed. Garnish with green onions and enjoy immediately.
- Store leftovers in fridge for up to 5 days or in freezer for months to come.
NOTES:
Suggested Adaptations Bump up the heat. If heat doesn’t scare your kid or you have no little dinners in your house, feel free to increase the amount of curry powder in this recipe to 2-3 Tablespoons! Add a little green veggie! When serving this soup fresh off the stove, I like to add frozen peas to help cool it down AND they go so well with the flavor of everything else. Plus, extra veggies!
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