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.

A bowl of curry lentil and vegetable soup. There is a spoon taking a scoop out of ti and a piece of bread on the side.

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.

Ingredients for curry lentil soup on a white counter in bowls.
Ingredients: curry powder, lemon, salt, pepper, garlic, oil, carrots, lentils, potato spinach, onions, chickpeas, butter, broth, and optional green onions.

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.

Carrots and onions in a large pot.
Add carrots and onions to a large pot with hot oil.
A hand sprinkling minced garlic from a small white bowl into a large pot with sautéed carrots and onions. There is a large wooden spoon in the pot too.
Add garlic and continue to cook.
A hand sprinkling curry powder from a small wooden bowl into a large pot with sautéed garlic, onions, and carrots.
Stir in curry powder and salt.
A hand pouring diced potatoes into a pout with lentils, carrots, and onions. There is a wooden spoon in the pot.
Add potatoes and lentils to the pot.
A pot with diced veggies and broth. There is a wooden spoon in the pot.
Add broth to the pot and bring to a boil.
A food processor with an "S" blade. There are chickpeas in the food processor and a hand pouring broth into the food processor.
While lentil soup simmers, add chickpeas, lemon juice, and broth to a food processor.
Pureed chickpeas in a food processor.
Puree until smooth.
Cooked lentils with veggies in a large pot. A wooden spoon is scooping pureed chickpeas from a food processor into the pot.
Once lentil mixture has finished cooking, add the pureed chickpeas.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Suggested Adaptations

  1. 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!
  2. Make it dairy-free by using extra oil or vegan butter instead of regular butter.
  3. 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!
  4. Enjoy over cooked rice or quinoa.
  5. Skip the spinach if you prefer.

Other vegetarian recipes you are going to love

The pot of vegetable lentil soup with pats of butter melting into and chopped spinach on top. There is a wooden spoon in the pot.
Add butter and spinach to the hot soup. Stir to melt the butter in and let the spinach wilt.
A hand sprinkling sliced green onions from a small white bowl into a pot of vegetable lentil soup. There is a wooden spoon in the pot.
Garnish with chopped green onions.

Loving this lentil vegetable soup and now you are hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded and healthy living ideas!

A ladle taking a scoop of curry vegetable and lentil soup out of the pot.
One-Pot Curry Lentil & Vegetable Soup
5 from 13 votes

One-Pot Curry Lentil & Vegetable Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American, Indian
Course: Main Course
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. Recipe based off of this delicious curry lentil soup from Bon Appetit.

Ingredients
 

  • 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

Instructions
 

  • 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.
    Diced carrots and onions in a large stock pot. A hand is stirring them with a wooden spoon.
  • 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.
    Pureed chickpeas in a food processor.
  • Once lentil mixture has finished simmering, remove from heat. Stir in chickpea mixture.
    Pureed chickpeas being stirred into vegetable lentil soup with a wooden spoon.
  • 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.
    Butter melting into hot lentil vegetable soup. There is spinach on top of the soup.
  • 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. 
    Curry vegetable and lentil soup in a pot with green onions on top. There is a wooden spoon in the pot.
Calories: 292kcal, Carbohydrates: 46g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 438mg, Potassium: 812mg, Fiber: 16g, Sugar: 7g, Vitamin A: 8107IU, Vitamin C: 12mg, Calcium: 84mg, Iron: 5mg