This easy, healthy curry lentil soup is a weeknight favorite: simple to prepare, nutritious, and full of warming spices. A touch of curry and turmeric gives it a savory, fragrant character while lentils provide satisfying plant-based protein and fiber. Because lentils cook quickly, the soup comes together fast—serve it with crusty bread, naan, or a scoop of jasmine rice for a filling meal.
Why you’ll want to make it
Quick and simple to prepare. If you haven’t fully embraced lentils yet, this recipe will change that. Lentils cook much faster than many other legumes, so you get a hearty, homemade dinner in under an hour with minimal hands-on time.
A nutritious meatless meal. Lentils are an excellent source of plant protein and fiber, making this soup a great option for anyone trying to eat more plant-based meals. It’s light, filling, and keeps well for easy leftovers.
Globally inspired flavors. Aromatic curry, warm cumin, and bright turmeric give the soup an Indian and South Asian inspired profile. These spices pair naturally with the earthiness of lentils and the sweetness of carrots and onions, creating a balanced, comforting bowl.
Ingredients
Step by step instructions to make curry lentil soup
Heat the oil in a large, heavy pot over medium heat. Add the chopped onion, minced garlic, and diced carrots. Cook, stirring frequently, for about 8–10 minutes until the vegetables are softened and the onion is translucent.
Stir in the curry powder, cumin, turmeric, salt, and pepper and cook for about 30 seconds to bloom the spices. Add the crushed tomatoes, rinsed lentils, vegetable broth, and bay leaves. Stir everything together so the lentils are fully submerged.
Bring the pot to a gentle boil, then reduce the heat to maintain a steady simmer. As it simmers you may notice some froth or scum at the surface—skim this away with a spoon as needed to keep the broth clear.
Cover the pot and simmer over medium-low heat for 35–40 minutes, or until the lentils are tender but not falling apart. Check the pot toward the end of cooking to avoid overcooking—lentils can become mushy if left too long.
Remove and discard the bay leaves before serving. Serve the soup hot with a scoop of jasmine rice and a squeeze of fresh lemon or lime to brighten the flavors. Garnish with chopped fresh parsley if you like.
This soup stores well: keep leftovers covered in the refrigerator for up to five days. Store any leftover rice separately and reheat before serving.
Recipe notes and tips
Best lentils to use: Brown lentils work well here and are widely available. They hold their shape but still soften nicely. You can also use green lentils for a firmer texture, but adjust the cooking time if needed.
Sort and rinse: Always sort through dried lentils to remove any small stones or debris, then rinse thoroughly under cold water.
Avoid overcooking: To keep a pleasant texture, check the lentils in the final minutes of cooking and remove them as soon as they’re tender.
For a thicker soup: Partially purée the soup for a creamier body. Use an immersion blender in the pot, or carefully transfer about 2 cups to a blender, purée, and return to the pot. Be cautious when blending hot liquids.
Flavor lift: A squeeze of lemon or lime right before serving adds a fresh, bright contrast to the warm spices. Fresh parsley or cilantro also makes a nice garnish.
Other easy soup recipes to try
Taco Soup
Creamy Potato Soup
Tortilla Soup
Pumpkin Apple Soup
Caramelized Onion Soup
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📖 Recipe
Curry Lentil Soup
Equipment
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced small (about 1 cup)
- 1 ½ cups dried lentils, sorted and rinsed
- 1 (14 oz) can crushed tomatoes
- 6 cups vegetable broth (store-bought or homemade), low sodium
- 1 teaspoon cumin
- 1 teaspoon curry powder
- ¼ teaspoon turmeric powder
- 2 dried bay leaves
- ½ teaspoon salt and pepper, or to taste
- Fresh lemon or lime juice (optional)
- Fresh parsley (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook 8–10 minutes, stirring often, until the vegetables are softened.
- Add the cumin, curry powder, turmeric, salt, and pepper. Stir for about 30 seconds to toast the spices.
- Stir in the crushed tomatoes, rinsed lentils, vegetable broth, and bay leaves. Combine so the lentils are covered.
- Bring to a gentle boil, then reduce heat and simmer. Skim any froth or scum from the surface with a spoon as needed.
- Cover and simmer over medium-low heat for 35–40 minutes, or until the lentils are tender but not mushy.
- Remove the bay leaves. Serve hot with jasmine rice and a squeeze of lemon or lime, and garnish with fresh parsley if desired.
Notes
- Brown lentils are the most commonly used here. They’re reliable and widely available, but green lentils will work if you prefer a firmer bite.
- Always sort and rinse dried lentils to remove any debris.
- Watch the pot near the end of cooking to prevent the lentils from becoming overly soft.
- To thicken the soup, partially purée with an immersion blender or blend 2 cups in a countertop blender and return to the pot. Be careful when blending hot liquids.
- Remove bay leaves before serving or pureeing.
- Leftovers keep in the refrigerator for up to five days; store leftover rice separately.