Curried Lentil Vegetable Soup

This curried lentil vegetable soup is packed full of small green lentils, fresh chopped root vegetables, a handful of kale and a sprinkling of curry powder. Plus it’s ready in under an hour!

I remember years ago watching an episode of Anne Burrell’s cooking show where she talked for about 10 minutes on how she loved lentils. I was with a group of friends while watching this particular episode and ever since then anytime we see lentils we laugh and say out loud “I craaaaaaave lentils” much like crazy haired Anne.

However, I never really crave lentils. I have had them a few times in the past and they always reminded me of dirt. Super appetizing – I know. I should probably not say that I give you a lentil recipe BUT it gets better.

I promise.

After I learned that plain lentils are just not my thing I learned I could love them in other ways. Simply put – soup. Soup is almost always the way to my heart and always the way to get me to love an ingredients I have written off. This soup is totally changed my mind about lentils.

I was walking around Trader Joe’s when I saw a little bag of small green lentils calling my name. Immediately I thought of how good a lentil soup with curry could taste. So I bought the bag and hoped for the best.

The soup turned out wonderfully and it’s 100% vegetarian/vegan. However it could easily be made with meat if you’re looking for more protein. I think the addition of sausage would work well here. The curry flavor is prominent but it doesn’t take over the dish. I love curry but I want to taste my other ingredients as well.

I also threw in a little kale at the end because {even though it’s sooooo 2013} I still love kale.

Curried Lentil Vegetable Soup

This curried lentil vegetable soup is packed full of small green lentils, fresh chopped root vegetables, a handful of kale and a sprinkling of curry powder. Plus it's ready in under an hour!

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

  • 1 cup small green lentils
  • 3 cups water
  • 1 tablespoons extra virgin olive oil
  • 1 carrot, diced
  • 1/2 yellow onion, diced
  • 2 teaspoons curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced
  • 3 cups vegetable stock
  • 1 (14.5 ounce) diced tomatoes
  • 2 cups chopped kale

Directions:

In a small pot add lentils and water. Boil for 15 minutes and drain. Set aside until ready to use.

While the lentils are boiling start the vegetable mixture for your soup.

In a 5 quart pot or dutch oven set over medium high heat add olive oil. Once the oil is hot add in carrot, onion, curry powder, cumin, garam masala, kosher salt and black pepper. Saute until the vegetables are just starting to soften, about 10 minutes.

Add in the garlic and saute just until fragrant, about 30 seconds.

Pour in stock, tomatoes (with their juice) and lentils.

Simmer for 30 minutes until the vegetables are soft but not falling apart.

Stir in kale and cook just until it has wilted, about 5 minutes.