Packed with flavor and nutrients, this Curried Lentil Soup is a recipe you’ll want to double because it also freezes well and makes for the perfect quick and ready meal!
I’ve partnered with Aneto to bring you this recipe.
This Curried Lentil Soup recipe packs in a TON of flavor and a TON of nutrients, making this a deliciously healthy comfort soup that you’ll enjoy making again and again!
You’ll love the delicious combination of flavors and warming spices in this soup. It’s naturally gluten-free, vegetarian and vegan and is high in protein so it makes a fabulous meatless meal.
Feel free to adapt this recipe to include other veggies you have on hand. If you don’t like cilantro you can substitute parsley. If you prefer a spicier soup you can use madras curry powder.
Are Lentils Healthy?
Yes! Lentils are rich in iron, folate, potassium, calcium, polyphenols, fiber and protein. In fact, comparing their protein content to all other beans, they rank #2 and during WWII lentils were used as a substitute for meat. Lentils are relatively low in calories and because they’re high in protein and fiber they curb your appetite leave you feeling satiated for a longer period of time than many other foods. A single serving of lentils meets 32% of the daily recommended intake of fiber. Lentils have been grown since at least 8,000 BC making them one of the world’s oldest health foods. This curried lentil soup packs in these healthy lentils along with an array of healthy vegetables and spices.
Can You Freeze Lentil Soup?
Yes! Lentil soup freezes well and so it’s perfect for having on hand for a quick and ready meal. Simply let the soup cool completely and then pour it into a freezer-friendly container or into freezer bags. Never fill the containers full as the liquid will expand when frozen. If using freezer bags squeeze out the air. Label the container or bags with with the date. The lentil soup will keep frozen for up to 4 months. This soup can also be doubled so that you can have plenty of leftovers on hand for a quick meal.
To reheat the soup you can microwave it or heat it gently in a pot on the stove.
Key Ingredients for Making the Best Curried Lentil Soup
The ingredients in this soup are simple but quality is key. Select the freshest vegetables you can find as this will not only impact flavor but nutrition content also. Select the best curry powder and best quality broth you can find.
Nothing beats homemade curry powder that’s made fresh from whole spices that are toasted and ground. Check out our recipe for the BEST Curry Powder!
If you don’t have the time or space to make and store homemade broth, we recommend the next best thing: Aneto. Our favorite broth manufacturer, Aneto is based just outside Barcelona, Spain. We’ve been fans for several years and the opportunity to visit their factory in person and observe the entire broth-making process from start to finish further cemented our trust in their products. It may sound silly to wax sentimental about broth, but truly it was one of the most inspiring things we’ve ever seen. You can read more about our experience and what sets Aneto apart from other broth manufacturers HERE.
Aneto selects the freshest Non-GMO vegetables and free-ranged chickens from local farms from local farms and the freshest seafood from Spain’s coast to make their broths. These fresh ingredients are slow-simmered for several hours in giant pots to produce the kind of broth you make in your own kitchen – made with real, whole ingredients and without any concentrates, additives, powders, artificial ingredients, flavor enhancers, or fillers of any kind. Just pure, whole, real ingredients.
For this soup you’ll need vegetable broth and you can purchase Aneto’s vegetable broth here on Amazon or in select stores across the U.S..
How to Make Curried Lentil Soup
Let’s get started!
Heat the oil in a pot over medium high heat and cook the onions until soft and translucent, 5-7 minutes. Add the carrots, garlic and leek and continue cooking another 5 minutes.
Add the curry powder and cook for another minute.
Add the tomatoes, lentils, bay leaf, salt and pepper.
Add the broth and bring everything to a boil. Reduce the heat to medium, cover and simmer for 25-30 minutes or until the lentils are tender.
Once the lentils are tender stir in the cilantro. Add salt and pepper to taste.
Serve garnished with some extra cilantro.
For more delicious soup recipes be sure to try our:
- Minestrone Soup
- White Bean and Sausage Soup
- Ham and Bean Soup
- Avgolemono (Greek Lemon Chicken Soup)
- Cream of Mushroom Soup
- Beef Barley Soup
- Chicken Tortilla Soup
- Wonton Soup
- New England Clam Chowder
- Pozole Rojo
- Cream of Celery Soup
- German Potato Soup
- Italian Wedding Soup
- Harira (Moroccan Chickpea & Lentil Soup)
Curried Lentil Soup
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1 large leek , chopped, thoroughly rinsed and drained
- 2 large carrots , diced
- 2 tablespoons quality curry powder
- homemade curry powder (click link for recipe) * highly recommended for the best flavor
- 1 14.5 ounce (415 g) canned diced tomatoes
- 1 1/2 cups (300 g) brown or Puy lentils
- 6 cups (1.42 liters) quality vegetable broth (we highly recommend Aneto)
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped cilantro
- extra cilantro for garnish
- Heat the oil in a pot over medium high heat and cook the onions until soft and translucent, 5-7 minutes. Add the carrots, garlic and leek and continue cooking another 5 minutes. Add the curry powder and cook for another minute. Add the tomatoes, lentils, bay leaf, salt, pepper and broth. Bring everything to a boil then reduce the heat to medium, cover, and simmer for 25-30 minutes or until the lentils are soft. Stir in the cilantro and add salt and pepper to taste. Serve hot garnished with some chopped cilantro.
Disclosure: I’ve partnered with Aneto to bring you this recipe.
I added some chopped sweet potatoes to my pot. Elegant.
Love this soup! Absolutely delicious!
Kimberly @ The Daring Gourmet says
Thanks so much, Ashley!