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Curry Lentil Soup

This curry lentil soup uses pantry staples. It's as delicious as it is easy. When you need something protein-dense and filling in less than half an hour, look no further.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Indian, Vegan
Keyword: dinner, gluten free, lunch, pantry friendly
Servings: 2 people
Calories: 352kcal
Author: Cadry Nelson



  • Bring a soup pot to a medium heat with extra virgin olive oil. Add onion and garlic to the pot and sauté for a few minutes, until they are softened and fragrant. Then add the remaining ingredients to the pot.
  • Bring the soup to a simmer. Then turn the heat to low and cover for 15 to 20 minutes, stopping occasionally to stir.
  • Once the lentils have softened and are starting to break down while still maintaining some of their shape, the soup is ready. Taste for more salt, if necessary. Ladle the soup into bowls and top with cilantro garnish (optional).


Calories: 352kcal | Carbohydrates: 57g | Protein: 23g | Fat: 3g | Sodium: 22mg | Potassium: 899mg | Fiber: 28g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 6.9mg | Calcium: 72mg | Iron: 6.9mg