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Home » Recipes » Dinner » One-Pot Curry Lentil & Vegetable Soup

One-Pot Curry Lentil & Vegetable Soup

By Taesha Butler January 10, 2019 (Updated February 4, 2023) 8 Comments

Servings6 servings
Prep Time10 mins
Cook Time30 mins
Jump to Recipe
5 from 5 votes

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.

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

  • 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
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?

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A ladle taking a scoop of curry vegetable and lentil soup out of the pot.
Print Recipe
5 from 5 votes

One-Pot Curry Lentil & Vegetable Soup

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.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, Indian
Diet: Vegetarian
Keyword: lentil soup, vegetarian soup
Servings: 6 servings
Calories: 292kcal
Author: Taesha Butler

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.

Nutrition

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

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!

 

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Filed Under: Dinner, Gluten-Free, Soups, Vegetarian Tagged With: carrot, potato, spinach

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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Jessie Root

    September 18, 2019 at 11:15 pm

    This soup is very hearty and tasty! Can’t wait to make it again!!

    Reply
    • Taesha

      September 18, 2019 at 11:51 pm

      I totally agree! It’s one of our favorite cold weather recipes!

      Reply
  2. ปั้มไลค์

    June 23, 2020 at 4:07 am

    5 stars
    Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.

    Reply
  3. joanne

    August 23, 2020 at 10:38 am

    5 stars

    Reply
  4. Denise Martinez

    November 16, 2021 at 4:35 am

    5 stars
    This soup is so delicious!!! Love it!!!

    Reply
    • Taesha Butler

      November 16, 2021 at 1:35 pm

      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.

      Reply
  5. Eva

    December 12, 2022 at 11:14 pm

    5 stars
    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!

    Reply
    • Taesha Butler

      December 13, 2022 at 8:43 am

      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!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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