Lentil and Vegetable Soup might be the coziest thing I can think to curl up with! Made with just the right amount of warming curry flavor, this soup is full of veggies + plant protein from lentils and chickpeas. Made in one pot in about 30 minutes, it is the perfect end to your day.
Vegetable soup recipes are kinda my jam. Especially ones that can be made in one pot!
There is something so comforting about a bowl (or mug) of hearty, veggie-loaded soup to warm you up from the inside out. Recipes like my drool-worthy Veggie-Loaded Tortellini Soup and kid-approved Leek and Potato Soup have been heavy in the dinner rotation here lately. But this hearty and flavorful curry lentil and vegetable soup has been a family favorite since my daughter was a tot!
This super hearty and delicious vegetarian lentil soup is the crafty work of my husband. He has made it for years, tweaking it until was perfect. Made in one pot in about 30 minutes, this lentil soup is rocking carrots, onions, potatoes and spinach. It also has the perfect level of warming curry spices and is brought next-level in the heartiness department with the addition of blended chickpeas. And like most legume dishes, this soup is fantastic on the day you make it….but even more so the day after. So, feel free to make it as part of meal prep. You’ll thank me for the leftovers! Naturally vegetarian and gluten free, this soup is easily made dairy-free when you replace the butter with extra oil.
What kind of lentils do I use in this soup?
I have found that either French green lentils or brown lentils work best for the texture in this vegetable lentil soup. Red lentils would also work, but they break down a lot faster than brown or green lentils and would create a different texture in this soup.
Can I freeze this soup?
Absolutely. You can store your vegetable and lentil soup in fridge for up to 5 days or pop it into freezer to enjoy for up to 2 months.
- Bump up the heat. If heat doesn’t scare your family 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!
- Make it dairy-free by using extra oil or vegan butter instead of regular butter.
- Add a little extra 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!
- Enjoy over cooked rice or quinoa.
- Skip the spinach if you prefer.
Other vegetarian recipes you are going to love
- Instant Pot Lentil Soup
- Veggie-Loaded Lentil & Quinoa “Meatballs”
- Slow Cooker Lentil Tacos
- Crispy Air Fryer Tofu
- Vegan Leek Potato Soup
- Mexican-Style Corn Quinoa Stuffed Peppers
Loving this lentil vegetable soup and now you are hungry for more?
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One-Pot Curry Lentil & Vegetable Soup
- 2 Tablespoons olive oil or avocado oil
- 1 medium yellow onion peeled and diced.
- 2 cups carrots peeled and diced small
- 3 cloves garlic minced (or to taste)
- 1 Tablespoon curry powder (or to taste)
- 1 cup French green lentils uncooked
- 1 ½ cups Russet potatoes washed, peeled and cut into about a ½-inch dice.
- 4 ½ cups vegetable broth divided
- 1 ½ cups cooked chickpeas drained and rinsed
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons butter or ghee or coconut oil
- 1 teaspoon salt or to taste
- 2 cups baby spinach roughly chopped
- black pepper to taste
- diced green onions optional garnish
- Heat the 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. About 5 minutes.
- Add the minced garlic to the pot and continue to stir over heat for another minute.
- Stir in curry powder and salt. Add lentils, potatoes, 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).
- While lentil mixture simmers, add chickpeas, lemon juice, and ½ cup broth to a food processor and puree until smooth.
- Once lentil mixture has finished simmering, remove from heat. Stir in chickpea mixture.
- Add butter and roughly chopped spinach. Stir in and let the butter melt and spinach wilt for a minute or 2 in the hot soup. Taste and season with pepper and extra salt if needed.
- Garnish with green onions and enjoy immediately. Let leftovers cool completely. Store leftovers in fridge for up to 5 days or in freezer for months to come.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
This soup is very hearty and tasty! Can’t wait to make it again!!
I totally agree! It’s one of our favorite cold weather recipes!
Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.
This soup is so delicious!!! Love it!!!
I love this one too! I’ll share with my husband, as this is all his creation. He will be so glad you enjoyed it.
This soup is so good. Super flavorful and super simple to make! – perfect recipe if you ask me. Served with some toasted whole wheat pita bread on the side. Already looking forward to having the leftovers tomorrow!
This is such a TNN house classic. We’ve been making it for so long and I’m delighted you love it as much as we do!
This was exceptionally delicious. I added a handful of chopped spinach at the end just because. Thankyou for yet another wonderful recipe. Still think you need a donation page! Xx
So glad you loved this one as much as we do, Sarah! And you are so sweet to encourage the donation page. Something I will absolutely think about…