Curried Potato & Lentil Soup (1 Pot!)

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Hearty bowl full of 1-Pot Curry Soup with lentils and veggies

It’s that time of year for soup, hot chocolate, Shepherd’s Pie, and cozy loungewear. And sitting by the fire. Oh, and Netflix. Did I mention I don’t leave my house in the winter?

Wood cutting board with onions, carrots, garlic, ginger, sweet potatoes, and potatoes for making healthy gluten-free vegan soup

This soup is perfect for cozy, cold winter nights when you’re craving something hearty and comforting yet healthy.

Bonus? It requires just 1 pot and around 45 minutes to make! Plus simple ingredients likely lying around your pantry right now. Let’s do this!

Stirring spices into vegetables for healthy 1-pot Curry Soup with lentils and veggies

The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. Lentils add plenty of plant-based protein and fiber (20 g fiber + 23 g protein per serving).

For the quintessential curry flavor, I relied on my DIY curry powder that I’ve been putting in everything lately (i.e. Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles). While curry powder is not a common ingredient in traditional Indian cooking, it is a British invention inspired to evoke Indian flavors.

Last but not least is a generous serving of kale, which is added in the last few minutes of cooking for even more nutrition and a punch of bright-green color. Swoon.

Stirring a big pot of our healthy vegan curry soup recipe

I hope you all LOVE this soup! It’s:

& Delicious

Plus, it reheats beautifully, making it ideal for cooking up a batch on the weekend and enjoying throughout the week for quick + easy lunches and dinners. It’s delicious as is, but it would also pair extremely well with my Coconut Curried Greens, Samosa Potato Cakes with Green Chutney, and Garlic & Herb Flatbread!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

A hearty bowl full of gluten-free vegan Curry Soup with lentils and veggies

Curried Kale, Potato & Lentil Soup (1-Pot!)

Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.
Author Minimalist Baker
Simple Curried Lentil Veg Soup SQUARE
4.84 from 154 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (entrée servings)
Course Side, Soup
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
  • 1 cup diced yellow or white onion
  • 1 tsp minced fresh ginger
  • 2 medium whole carrots (peeled and chopped)
  • 1 pinch sea salt + black pepper (plus more to taste)
  • 4 cloves garlic, minced (yields ~2 Tbsp as original recipe is written)
  • 3 cups diced potatoes (I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)
  • 1 1/2 Tbsp curry powder*
  • 5-6 cups vegetable broth (or store-bought- I like Imagine brand)
  • 1 cup green lentils (thoroughly rinsed and drained)
  • 1 Tbsp coconut sugar (optional // plus more to taste)
  • 4 cups chopped green or purple kale

FOR SERVING optional


  • Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
  • Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
  • Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
  • Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
  • If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
  • In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green – about 2-3 minutes.
  • Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.


*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
*Nutrition information is a rough estimate calculated without coconut sugar and with lesser amount of vegetable broth
*Recipe (as originally written) serves 4 as an entrée and 6 as a side.

Nutrition (1 of 4 servings)

Serving: 1 entrée servings Calories: 390 Carbohydrates: 61.6 g Protein: 23.1 g Fat: 6.2 g Saturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1000 mg Fiber: 19.9 g Sugar: 6.3 g

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My Rating:

  1. Bethany M. says

    Minimalist Baker is my go-to for nutritious & delicious recipes! The curried potato & lentil soup has won its way to the top of my favorite recipes! The weather where I live became drastically cold/icy over night, so I wanted to make a soup. I thankfully had basically all of these ingredients on hand. I omitted the carrots (didn’t have any on hand), and swapped fresh ginger for ground ginger. This soup is warming and comforting without the heaviness that can come with some soups/stews.

    10/10 recommend trying this recipe!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Bethany! We’re so glad you love this soup! xo

  2. Alyssa says

    Hi I made this recipe as it is written. When I go to the part about simmering uncovered I was a bit skeptical and left my lid half on. I also thought adding 1.5 cups of dry lentils seemed like alot. It turned out like a cooked lentil dish, not a soup even with leaving the lid partly on. Most of the liquid absorbed of steamed off. Perhaps the recipe used canned lentils that were already cooked? I often parboil lentils for other recipes, so I should have done that here. If you make this, cook your lentils part way through before adding them if you are looking for soup.

    • Support @ Minimalist Baker says

      Hi Alyssa, sorry to hear that was your experience! This recipe calls for 1 cup lentils vs. 1.5 cups – perhaps that was the issue?

    • Tara says

      I just made this & only used only a ½ cup lentils –it turned out perfect! I followed the recipe & saved 1 cup of broth until end to thin it out a bit. We LOVED this soup!

  3. Barbara says

    Consider pureeing with stick blender until slightly textured – not smooth. Have made a very similar soup with chicken and adding raisins! (remove chicken before pureeing) then add back in. Full meal.

  4. Donna Brandt says

    I was very pleased with this recipe and will be making it again. I was looking for a dairy free, curried lentil soup without tomatoes and this one was excellent. I served as recommended with lemon wedges, fresh chopped cilantro and my own home made oatmeal bread. Yum!

    • Support @ Minimalist Baker says

      We’re so glad you found what you were looking for and enjoyed the recipe, Donna! And that oatmeal bread sounds super yummy! Thank you for sharing! xo

  5. Aisha says

    Made this on a rainy day and it was absolutely delicious! New soup staple! I topped it with some jalapeños and greens onions—amazing!

  6. Sophia Richards says

    Incredible!! This is such an easy dinner that is FULL of flavors!! I used date sugar instead of coconut sugar, and did oil free by sautéing the veggies in water instead of oil! So amazing!

  7. Christine Benjamin says

    This soup will be a favorite made again and again. Family loves it. Super yummy. Only thing different that I did was add coconut milk (Trader Joe’s reduced fat canned coconut milk).

  8. Vanessa says

    I’ve made this in the past and loved it, but now can’t remember if I soaked the lentils or not. I see some people saying they did, but I am curious if the pre-soaked lentils got mushy simmering for 20 minutes? Seems like the potatoes would need more time than pre-soaked lentils? Any advise would be helpful. Thanks for the delicious recipes!

  9. Em says

    It was good but I think needed more flavor. I should have added more curry powder but ran out.
    I definitely recommend the lemon and cilantro!! If you have a can of diced tomato on hand I might add that too.

  10. Tina says

    I really enjoyed this dish – it’s very pantry friendly. I didn’t have fresh greens and a limited amount of carrots but it still turned our wonderful with hearty lentils and potatoes. Paired with sourdough bread and I was satisfied. Thank you!!

  11. Klaida says

    This soup sounds delicious!! Im excited to meal prep this soup for the rest of the week today. I’m using my instant pot instead of the stove, would you be able to tell me what I should adjust (amount of broth/cooking time), please? Thank you!

    • Support @ Minimalist Baker says

      Hi Klaida, we haven’t tried this one in the Instant Pot, but other readers have! We’d suggest searching the comments to see what they’ve done. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  12. Kamie says

    This was so so good and a perfect bowl of warmth for the snowstorm we just had and the Arctic air rolling in behind it. I didn’t have enough curry, so I added in some masala spice and it added a nice cinnamon sweetness to it. I also added some chickpeas I had in the fridge. Made your naan recipe to go with it too. Thank you for this recipe! I’ve never actually made lentils before (thanks to Trader Joe’s for having ready to eat lentils) and this was so easy to just dump them in and let it simmer. I’ll have to try your instant pot recipe for lentils. I will definitely be making this again.

  13. Aarti says

    Delicious and hearty. I omitted the coconut sugar but followed the rest of the recipe. The husband added some crumbled feta and a dash of olive oil to his. I preferred mine with lemon and coriander.

  14. Marc Lescarbeau says

    This is my favorite soup ever … i’ve been doing it for a couple weeks and is still amazingly flavorfull. For alternate version, i exchange lentil for chickpea and they become creamy … thanks for the recepy. By the way, my daughter love your site and started cooking because of you, thanks

  15. H+H says

    This was pretty good! We used just 1 tbsp curry powder for our preferred spice levels and left out the ginger, kale, and sugar. We added raisins for sweetness instead, and we finished the soup with lemon juice. We might try this again with sweet potatoes instead of regular potatoes.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience! Sweet potatoes are lovely for adding natural sweetness. We’d suggest using our DIY curry powder (linked in recipe) to maximize flavor and control heat to preference. Hope that helps!

  16. Tawana says

    Very warm and inviting! More stewy I think cause of the potatoes to me and I loved it! I felt professional make my own curry powder lol.

    Subs: chicken better than bullion so more vegetarian than vegan
    Omits: Coconut sugar, just cause I love the flavor, wish I would have just see what it would have tasted like, though.

    Thanks for the yummy recipe!

  17. Barbara says

    I made this for dinner tonight and it was fantastic! I used spinach instead of kale because that’s what I had in the house. I included a small amount of coconut sugar and a large amount of ginger and curry powder. It was hearty, warm, well spiced and delicious!

  18. weaver says

    Made this last night, and it was so satisfying and easy. I have been mostly cooking in the Instant Pot lately, so I can attend to other things while my food is cooking. But really, soups like this are just as “plop and go” as IP cooking, and I need to do more of them. I ended up making some inadvertent alterations to the recipe, but it’s quite forgiving, so that is fine. For example, I realized we only had sweet potatoes, so I wasn’t able to do the mix of sweet and “regular” potatoes I had intended. I accidentally dumped in 7 cups of broth instead of 5, so I just eyeballed the lentils to add more than a cup. (As you can tell, by that point I realized I was beyond measuring things.) I didn’t have coconut sugar, but realized the sugar was more to alter the general profile of the flavor and just put in a spoonful of golden sugar I had in the cabinet. That was enough to kind of soften the flavor a bit, which I think is the intent. Then when I got to the end, I realized the kale I’d bought had gone bad, so we went without the greens.

    I look forward to tryin this recipe again more as intended. But it really is so easy to just throw in what you have, and adjust the flavors to match your tastes. Definitely going into our regular rotation. I think that next time I may leave out the kale again, and steam it separately so we can add to our individual bowls. We are a small family, and I find that soups that have greens added at the end tend to not age as well for leftovers.

  19. Alex says

    Wow this was so good!
    I used swiss chard for the greens and added butternut squash instead of sweet potatoes and it was fantastic! I was working with what I had and I just wish I had some bread to go with it. I also added a bit of coconut milk but probably could have subbed the last cup of water for more of it.
    Perfect for the first cool night of the year :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Alex. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Wendy white says

        I switched kale with cabbage
        Lemon for tart lime one bowl
        And tart orange another added sugar @ salt at the very end to taste .
        Delicious and comforting .
        I love how the aroma of curry is beautiful and decadent!!!
        I’m saving this one ☝️!!!
        Thank you
        Six stars ⭐️ Stars ⭐️🌟 ⭐️ 🌟 ⭐️

  20. Karin says

    Lovely stew, I did not use garlic and it was still tasty. The dark flat leaf kale took 10 minutes to soften so I will add it earlier next time and not overcook the soup. I also soaked the lentils overnight and this worked well too.

  21. Agnes says

    Yummy. Prepared with less potatoes and added some soya cubes (dried) for extra protein ( I have two teenagers growing muscles) . Replaced green lentils with chana dhal yellow split peas ( or are those also lentils?)

  22. Manon says

    So tasty! So easy! So quick!

    I made it twice in 2 weeks and what a great recipe! Thanks for sharing it.

    Today i made it in a rush and it taste good but when I did it the first time, following assiduously each step: it came out really beautifully. Friends passed by for lunch the following day and kept asking for more and for the recipe.

    I didn’t add the sugar this time or the previous and used a fancy (spicy) curry powder. These two factors might affect the flavours but other than that, I just did what the recipe calls for.

    Super happy to enjoy a healthy, easy and yet delicious dinner! Merci Beaucoup 😍

  23. OKay says

    I was craving something cozy and had a bunch of potatoes that needed to be used, and this was PERFECT!! I made a couple minor/standard substitutions – maple syrup for coconut sugar, ground ginger for fresh, spinach instead of kale. It turned out more like a stew than a soup thanks to, uh, leaving it on the stove a little too long (oops), but the FLAVORS….. mmmm. Planning to freeze a couple servings for a cold, rainy day <3

  24. Christa says

    This was surprisingly good! ( I made it exactly as the recipe is written, except no coconut sugar). I say that because I’ve never been a soup person. And I’m a little on the fence about curry. At first, I was overwhelmed with the curry flavor. But then I realized I had forgotten to add the final ingredient of kale, which calmed it down. It tasted even better as a leftover. Definitely will make this again!

    • Support @ Minimalist Baker says

      Hi Cami, so sorry it didn’t turn out as expected! Other readers have really enjoyed this one, so we wonder if it is possible one of your ingredients wasn’t fresh? Or what brands of curry powder and vegetable broth did you use? Or did you make any modifications?

  25. Queen Wifey says

    This recipe turned out great, was easy, fairly quick and used a lot of pantry staples. The flavors came together nicely and it is forgiving enough to add and adjust as you go. Didn’t have vegetable stock so I used water and Better than Bouillon. Also didn’t have carrots and it was still very hearty. My toddlers didn’t care for it (they liked the vegan naan bread we ate with it though) but my husband, teen and me loved it!

  26. Evgeniya says

    Just made it. It’s very very very good! I omitted coconut sugar, and used frozen spinach instead of kale because that’s what I had in my fridge😁

  27. Miriam says

    This was amazing! I added turmeric, chili powder, bay leaves, and cumin And then blended it a small bit with a hand blender . It turned out delicious I served it with brown rice.

  28. Vicky says

    Love this soup! I add some celery as well and top with greek yogurt and chopped herbs, so delicious and packed with veggies! Love love love!!!

  29. Aminta says

    Hi! I want to try out this recipe tonight but i dont have any vegetable broth. Any suggestions for a subsitution?

  30. Evalyn German says

    This has been in my dinner rotation so long I have your recipe memorized! Thanks for making and sharing such yummy food. It made our switch to healthy vegan eating so much easier. 3 years and counting. Big thanks to you and your site 💚!

    • Lucia says

      The original recipe was ok, but a bit bland for my taste (I used McCormick curry powder) – I added turmeric, chili powder, and cumin as one of the commentators above recommended and it was delicious!

  31. Margaretha says

    This soup is pure deliciousness!!! Just the the right nourishing supper to have as we approach winter here in South Africa……full of healthy ingredients. I used homemade bone broth and spinach from the garden, blended the soup and found that it goes even further…….. so good and comforting!! Thank you so much😁

  32. Debbie says

    This was so simple and so delicious! It is one of the best recipes that I have found on the internet, and I typically do not leave reviews but wanted to say, “thanks”. Based on other reviews, I added one teaspoon of chili powder and a stalk of celery, chopped. I did not have a potato on hand so omitted that and it was fine. The only real recommendation that I have is that if you are cooking for more than one person, double the recipe so that you can have leftovers! YUM!

  33. Kerry says

    I think this may be one of the best soups iv’e ever had! Sooooo comforting and delicious, and healthy to boot! I will make again and again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kerry. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Kristen says

    I used a can of coconut milk and the other half vegetable broth ??. Will be in my dinner rotations!

  35. Shelagh says

    Loved this soup. I added a bit of brown sugar as I did not have coconut sugar. Used fresh spinach as I did not have kale. Fresh cilantro at the end was a great addition. Thanks for this great recipe.

  36. Marcia Patterson says

    This was great, had all ingredients since shopping for coronavirus lockdown, shared with 2 neighbors not feeling well and they loved it. I thanks for the great recipes!
    PS I made your vegetable broth 2 nights ago and gave to my same friend that has the flu. My first time making my own broth,love it!

  37. Erin says

    made this for dinner tonight and served it with Naan! Amazing!!! And the house smells soo good now too. I think next time I will add some celery, but I loved it just the same.

  38. Ada C. says

    This was SO delicious and full of flavour, I would definitely make it again! If it helps anyone, I added two stalks of celery, omitted the sugar, and, because I wanted it thicker, I used an immersion blender to blend it a bit (not all the way), and it’s PERFECT. Thanks for the amazing recipe!

  39. Myranda says

    Such a wonderful, flavorful recipe! Just made this for the first time tonight and will definitely make again. Served ours with warm naan and it couldn’t have been tastier. We like thicker soups, so I blended a bit of the soup towards the end and added it back in. Otherwise, followed the recipe (minus coconut sugar). Have made several of your recipes and have liked each one so far. If you like curry, you’ll love this.

  40. RL says

    I made this. I happened to have all of the ingredients on hand and was looking for a new recipe. I did not add sugar (it was good as is and I forgot). Very tasty, very easy recipe that I will recommend. I would make this again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Mari H says

      I made this in my instant pot and pretty much followed the directions exactly. At the point where you add in the broth wait for a boil and then add in the lentils, I added both at the same time and then cooked it under pressure for 25 minutes (my lentils were a bit old so had to cook it this long for them to get tender)
      Released the pressure and then added the kale and cooked this as the directions state but in the instant pot.
      I also added a little pomegranate molasses to add a little more depth to the flavor and two stalks of celery.

  41. KD Mack says

    I’m at work right now eating this yummy soup for lunch! I used red lentils and some yellow mung beans (left over from the vegan fluffy egg recipe), stalks of celery, some random potatoes, (white red yukon gold but no sweet), maple syrup instead of sugar, extra carrot and kale, trader joe’s 21 spice no salt seasoning and low sodium veggie broth and extra “hot” Jamaican curry. Absolutely delicious! The longer you simmer it the more flavorful it will be!

  42. Kelley says

    Delicious! I was a little heavy handed with the curry powder so I wound up adding a can of coconut milk to mellow it out. So very good! I’ll definitely make again. I love all of your recipes.

  43. Bret says

    Made this with roast leg of lamb tonight. Did not have fresh ginger so used dried. Used red swiss chard In place of kale. Added a can of coconut milk in the end for sweetness and creaminess. Doubled the recipe for a big gathering and it was very tasty.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Bret. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Keerigan says

    So delicious and filling. I used spinach instead of kale, which I’m sure would have been equally yummy. I loved the combo of sweet and russet potatoes. Will definitely be making this on the regular!

  45. Hattie says

    I made this on yesterday for Thanksgiving. I am the only one you is plant based in my family so I took this to see if they would like it. They did indeed! Will be making this agin.
    ***This is the third recipe I have made from your wensite. I love it!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Hattie! Thanks so much for the lovely review!

  46. savannah says

    Just made this and it’s delicious! I didn’t peel the potatoes so I could get the extra fiber and I added sliced baby portobello mushrooms and kale. Also subbed the coconut sugar for cane sugar. Really delicious

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Savannah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Ann F. says

    I looked at the recipe- looks amazing! i’m alittle concerned about the high sodium. 1000 mg per serving seems a bit much for us. my partner has high bp issues and we’re looking for recipes that are lower in sodium. any ideas on how to lower it in this recipe? I’m assuming the sodium is from the broth.


    • Support @ Minimalist Baker says

      Hi Ann, the sodium is primarily from the broth, yes. Feel free to sub low sodium broth. You could also make a homemade veggie broth (here‘s our recipe) and modify the amount of salt, as needed. Alternatively, you could try replacing with water and adding salt to taste (though it won’t be as flavorful). Hope that helps!

  48. Rebecca says

    Yum, so cozy and flavourful! Enjoyed for lunch today and looking forward to eating the leftovers. I used spinach in place of kale as it was cheaper, and I didn’t have cardamom so left that out of the homemade curry powder, still worked but I bet it’s a lovely addition :D

    Thanks for yet another great recipe!

  49. Neelofer Karimyar says

    Fall has begun in NYC, so I decided to make this soup for myself and my boyfriend. We both loved it! Super hearty, rich with flavor, and most importantly, it was filling! I ended up needing all 6 cups of veg broth and additional water. My lentils didn’t cook all the way :( This seems to always happy with me and green lentil, not sure what I’m doing wrong here. I also didn’t add any sweet potato and forgot to buy more potatoes – no issue with this. It was still a full-bodied soup. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Neelofer. We are so glad you both enjoyed it! If your lentils are old, that could be causing them to not cook all the way. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  50. Lizbeth says

    Respect the amount of lentils poured in this recipe! I thought the quantity was too little so I poured a *bit* more on my recipe… and my lentils didn’t cook ALL the way through, though it still came out pretty tasty. I loved the combination of the potatoes, carrots, and all the spices, it’s a very filling and delicious treat! Also, I substituted kale for spinach and it gives it a really nice flavor.

  51. Megan says

    Made this exactly as stated last night, with the addition of frozen peas as some other reviewers noted, and it was perfect! Another great vegan recipe that my meat loving husband enjoyed as well.

  52. Becca says

    Holy cow, this was amazing! I made this using the linked vegetable broth, and while I was worried the veggie broth was too mild in flavor, once the spices were added this soup was incredibly flavorful! I used half russet potatoes, half sweet potato, with everything else the same as writte. Even my toddler happily ate a huge portion, including the kale(?!)! Definitely adding this into the rotation this fall! Will likely try adding in other local squash as I find them.

  53. Angelee says

    Love this recipe! 3rd time making it tonight, I added some frozen peas also which gave it a little extra sweetness, and extra extra curry powder because yum. Super delicious!

  54. Anna says

    What a beautiful soup! Made the thyme version, with baby spinach for greens, and chopped avocado on top. Delicious. My whole family ate it up, and asked for seconds. Thanks!

  55. Ms. Mo says

    This soup is now my new favorite. I made it while sick and it has nursed me through the flu. I added a rainbow lentil mix that had some barley and split peas in it too and it was legit. Highly recommend. The fresh ginger really makes this recipe.

  56. Gerlyn M. says

    I made this recipe last night. I ended up having to use only 3 cups of vegetable broth because that was all that I had left and then 2.5 cups of water. It turned out delicious. My partner liked it and had two bowls. Finished the first bowl standing in the kitchen, lol. I figured he would want to add some red pepper flakes to it or something to make it spicy but he enjoyed it as is! Thanks for the recipe. It was a hit.

  57. Jane says

    Delicious and so easy to make! I accidentally chopped too much ginger but it added a nice zing. Thanks for all the ‘minimalist’ recipes Dana. I have your cookbook and it’s my go-to for gluten free and vegan options!

  58. Carol Ann Zwierzhowski says

    This is the second time I have made this soup. I have also used your fab one pot vegetable broth as a base for this. I am using puy lentils today, and brown lentils last time. I have followed the recipes exactly, and each time, turn out delicious.

  59. Shawn says

    Great recipe. I often use it as inspiration for last-minute dinners when I’ve forgotten to soak some other beans. I also usually throw it together with whatever I have handy (or whatever’s coming out of our garden in bushels): sweet potatoes or squash for the potatoes, red lentils for the green lentils, broccoli or spinach for the kale, zucchini for the carrots, etc. And, of course, as soon as I’m done cooking, I slip into my fuzzy polar bear fleece pajamas, especially when it’s a Portland-esque rainy day in Ontario.

  60. Eva says

    I love this! I used red onion (I didn’t have white), and I used orange and purple sweet potatoes (had no white potatoes) but left everything else the same as recipe. Delicious! I have a question about the kale – have you (or any readers here) heard of a warning to not “heat, cool/freeze, and then re-heat” leafy greens? A friend told me she never keeps any leftover kale, spinach or chard for this reason (and it sounded silly to me) but then I found a few websites which mentioned it, so I was hoping to hear from anyone about the actual science of that idea (rumor? myth? still not sure!). (Guess I could steam some fresh kale when I reheat leftovers). Thanks so much!

  61. Xieyu says

    Made this the other day before my friend came over for supper, and he asked for seconds! This soup is hearty and delicious, like a warm hug :) I also used hot curry powder because I like things a little spicier. Definitely will be making this again soon!

    • Support @ Minimalist Baker says

      Hi Erika! We haven’t tried making it in an instant pot, but others in the comments have! Scan the other comments for suggestions :D

  62. Sarah says

    Hi! I found this when looking for some dishes to get more protein in my diet. I put the recipe in my calorie counting app just as it is but only come out with 14 grams of protein, not 23g. Wondering where those other grams are! I don’t want to miss out on them. Do you have some secret high protein veggie broth or something?

  63. CMSMJ says

    Great, tasty soup, although the minced ginger made it too sharp for me.
    But at least the rest of the vegan crowd loved it!

  64. Jasmin says

    I’m not usually a reviewer of things, but I think your website has changed me. How can I not tell everyone how amazing your recipes are?! This soup is so ridiculously easy to make – and ridiculously tasty too! Even my sweet potato hating hubby loves it. I made it with canned lentils, didn’t have ginger or kale so omitted them, and added some frozen spinach for extra greens. Now I’m off to review all the other magical recipes I’ve made of yours.

    • Support @ Minimalist Baker says

      Thank you for the sweet comment, Jasmin! We’re so glad you find the recipes useful! (Also, thanks for sharing your subs on the recipe!)

  65. Litanya says

    This soup is utterly Delicious!!!
    I followed the recipe exactly (with the addition of the coconut sugar). No edits necessary!
    I didn’t make my own curry but used a Hot Yellow Curry Powder I already had on hand.

  66. Karen says

    I LOVE YOUR RECIPES!!! I came down with the cold/flu thing yesterday and this is what I have a taste for… have a big pot simmering now… I will add spinach and peas… I love peas in curried dishes… Thanks for all that you do!

  67. Denise C says

    Your recipes are what I search through each week when I make my meal plan… i rave about your recipes to my family they love to hear what I’m making for dinner and I just wanted to tell you that you have made me confident in the kitchen. I have always been self conscious cooking even though I enjoyed it. I just always felt like I couldn’t follow recipes because they were too complicated or had ingredients I couldn’t find where I live and rarely something would turn out the way I hoped. Your recipes are delicious, I can follow them (they are clear and concise), they don’t take too long to make and honestly every single recipe I’ve made from you has turned out so delicious that it gets added to my rotation. My passion for cooking has been restored and my confidence has soared! Thank you Dana!!!

  68. Natasha says

    This recipe is delicious, somewhat surprisingly to me because the ingredients are so simple. I made the recipe with unsalted stock and added no salt, using a mix of potato and sweet potato. It was so flavorful and had nice hints of sweetness, likely from the sweet potato and maybe the ginger. Will definitely make again this season. Thanks for such a great recipe.

  69. Jessi Summers says

    I made the non-curry spice variation, since my roommate and I haven’t tried curry lately and don’t know if we like it… this was really tasty! I think the ginger must have been magical because woooooow it smelled so good going in and the broth was wonderful. The traditional conflict between don’t burn your tongue off and it’s so good I want to eat it now. :)

    • Jessi Summers says

      Made it again, this time with the curry (and all sweet potato instead of half and half, but that was mostly an accident). It came out really tasty both ways! :D

  70. Divya says

    This was a quick, hearty and easy recipe for a cold January night when nobody feels like cooking. My husband ate his with rice as a ‘curry’ dish but I also enjoyed this as a true soup. We didn’t add any sugar as we found the sweet potato gave this dish enough sweetness. Curry powder can sometimes add a bitterness to dishes if you use too much so I was careful about adding a little at a time and tasting before adding more. Thanks for another delicious and healthy meal!

  71. Iva says

    This is my 9189x that I am making this recipe! It so easy! Nourishing, warm, yummy!!! And easyyy! Thank you for sharing this my to go recipe( once a week) ?
    Don’t tell anyone but I lick my plate after I’m ✅ ??

  72. Angela Saxon says

    Do you think cauliflower would be a good addition to this soup? I have some in the fridge that I need to use…

  73. Johanna says

    Great recipe! I used red lentils and added half a can of light coconut milk. Perfect for using up some wilted kale. Thank you!

  74. Kimberly Nelson says

    I made this last night and it was delicious!
    I followed your recipe down to the gram without needing to improvise or add anything, (which is rare for me), & it was perfection.
    Anyway, thank you for this yum, yummy recipe! It’s perfect for these cold winter days/nights-I’m so pleased. I have pics if you want to see them for any reason, Fyi.
    I also made your Curry powder recipe for this and that is really great also. Thanks again!


  75. Jessica says

    Came home from work late, was tired but pushed through and made this soup… Amaaazing! I used regular potatoes only because I had the Mediterranean Sweet potatoes the night before (another fave of minimalist bakers) and used spinach instead of kale because Its what I had. Defreakinglcious! Going to be making this one frequently.

  76. Dee says

    Very good but a little spicy for my tastes. Will reduce curry next time. Can’t figure out why my soup didn’t thicken as pictured. Also lentils were not very soft after 25 minutes and I overlooked my potatoes in the process. Planning to make again but hoping for better results

  77. Devon says

    Thanks so much for another delicious vegan recipe! I made this last week and it was so easy to make and also perfect for the colder weather. It was actually the first soup I’ve ever made. My boyfriend, who tends to only eat pizza and Hot Pockets, even loved it and ate a ton of it. Thanks again :)

  78. Grace says

    This was so comforting, easy, and delicious!!! I highly highly recommend it! I love the combo of reg/sweet potatoes (I used yukon gold b/c they’re the best). I also added some chopped celery since I like adding it to soups/stews. I topped my bowl off with nutritional yeast which made it taste even better.
    Thank you so very much for making and sharing your awesome recipes.

    • Grace says

      This was so comforting, easy, and delicious!!! I highly highly recommend it! I love the combo of reg/sweet potatoes (I used yukon gold b/c they’re the best). I didn’t have ginger so I used ginger powder and I also added some chopped celery since I like adding it to soups/stews. I used a madras curry powder blend by Sun Brands; I recommend it. I topped my bowl off with nutritional yeast which made it taste even better. When eating the leftovers, I might consider adding a touch of lemon/vinegar (acid) when serving to brighten it up!
      Thank you so very much for making and sharing your awesome recipes.

  79. Cassidy says

    Soooooooo goood!!!!!!!!! Probably my favorite soup now, honestly. Lime and a dash of salt & pepper, DELISH. Perfect for those nights in.

  80. Amy Rauch says

    I made this soup this weekend to eat on during the week and I have to say, I love it! It is one of my favorite soups and it’s so healthy. I omitted the ginger…I don’t like it, I also didn’t add the kale because I forgot to buy it, but otherwise I stuck to the recipe as it was written. I will be making this soup multiple times this fall/winter season. I’m so glad I found this recipe!

  81. Rhonda says

    Hi there,

    I made this last night and it’s fabulous! I might want to make it every week. I went a bit nuts with the kale because I had extra; it was so yummy. I added a little bit of nutmeg and dried parsley. It is a perfect soup. Thank you!!!

  82. sohani patel says

    I can’t get over how delicious this soup was! WOW! My husband made it last night, taste was awesome now i’ll daily make it with dinner love it thanks

  83. Shelby says

    I love this recipe! I’ve prob made it 3 times now. This is nice with butternut squash or a can of coconut milk for extra creamyness.

  84. Nikki W. says

    I have been following your website/instagram religiously since I was plagued with multiple different food sensitivities/allergies back in April of 2017. Since then I cannot tell you how many recipes we have used, it has to be over 30, and we have NEVER made anything we didn’t enjoy! BUT, I think this is one of the top 3 we have made, I cannot believe how flavourful it is without being unhealthy!!
    We did make a small change though, we roasted the veggies for 45-50 min at 425C, so I guess we kind of mixed two of your recipes into one super dinner.

    Thanks for everything, you have really helped me through tough times, you gave me hope when I was overwhelmed with finding foods I could actually eat that were healthy and yummy! I finally have the courage to cook as fearlessly as I did prior to being told about my food intolerances, and I am forever grateful to you for that.

  85. sohani patel says

    Thanks for the great recipe. This looks great. it’s rainy and cold here and the perfect time for this soup, I will make something like your soup for my boyfriend soon.I hope he is gonna like it.

  86. Marcia says

    I love soup and I love curry so I decided to give this soup a try and oh my it was absolutely delicious!! So easy to prepare and the result was yummy! Looking forward to preparing more stuff from the blog

  87. Edwina hanley says

    Absolutely delicious… and it’s vegan!! Soooo good… I’ll be making this dish again soon.. yum!

  88. Guillemette says

    I made this for lunch (we have a freezing august month here in Paris, France), and it was delicious, thank you Dana! I subbed spinach for kale because I didn’t have any and it was perfect still. It needed added sugar indeed, I don’t know why but it was quite bitter (maybe because I don’t peel my vegetables for added vitamins). It is now dutifully copied in my recipe notebook where only the best ones have access, the recipes I plan to make again. It’s a VIP club and quite a few of your recipes are in it ;)

  89. Kia says

    I made this soup with the flatbread and it was an amazing combination. I used my slow cooker. I threw all the ingredients except the kale into the pot and cooked on low for 3 hours. I threw in the kale for the last 15 mins. This will be a new go-to recipe.

  90. Michelle says

    Just made this and am super excited to taste it! I love your recipes.
    I am Just wondering if anyone has blended it, and whether you’d recommend it blended or eaten as is?

  91. Jessica says

    This was wonderful!! Even my kids aged 2 and 3 devoured it. It has officially made the weekly rotation. I made it as stated except I used spinach as that’s what I had on hand and I did add the coconut sugar. It’s super flavourful and I love the healthy ingredients!! I used half sweet and half regular potatoes. Thanks for this!! It really is perfect!!

  92. Jen G says

    I made this yesterday with a few changes, based on what I already had on hand:

    – Red onion vs. yellow or white
    – chicken (bone) broth vs. veggie broth
    – red lentils vs. green
    – chopped frozen spinach vs. chopped kale

    I also added a bit more garlic, didn’t use any sugar, no cilantro and squeeze lime vs. lemon juice when served.

    Turned out really well. I am trying to eat more plant based and would’ve done w/ veggie broth, but I’ve got a bunch of cartons of Pacific bone broth that I don’t want to waste, so I opted to not make this dish vegan. I am by myself, so will have PLENTY of left overs for the week. May have to freeze some, but that’s just fine.

    • Jen G says

      Made great leftovers. Added avocado when served and was great! Towards the end, also added a bit of brown rice and was great!

  93. Iby says

    We made this soup tonight and the whole family loved it :)
    Thank you so much for all your recipes. I’m always on your site making one thing or another ?

  94. Amanda says

    This was super good !!!
    The only thing I changed was the Kale( not a fan ) in which I used Collard greens.
    It turned out aHHHmazing, boyfriend said it was the best soup he ever had!
    Will definatly be making again :)

  95. Erica says

    I’ve made this several times now and it is absolutely delicious. It turns out well when the recipe is doubled and can be frozen and reheated without issue. I usually make it with red lentils and it is perfect; it’s not as good with the green lentils. Will continue to be a staple for me!

  96. Mary says

    Hello, due to healthy concerns I have recently cut out gluten and dairy from my diet. I was recommended your site from a friend and it was like discovering a treasure trove of goodness!! Thank-you so much for all the amazing post and recipes! I’m really exited to try more vegan recipes and make some delicious food with heart and soul.

  97. Mike says

    It’s my first time making this soup tonight, and I must say that I’m impress. It’s very good, it’s packed
    with taste, eating your first bowl you’d think there’s meat hidden in there somewhere. It’s also a soft
    soup, in the sense that although it seems heavy it’s not. You’ll feel somewhat full after, but it’s a good kind of full, nothing like bloated from eating unhealthy junk food. I like curry, and it’s a soup you can make all year-round.

  98. Judith says

    Delicious and easy to put together when the craving for Indian food strikes. You cannot beat getting about half of the daily recommended protein for a 110 lb. female in one bowl of soul-warming soup, up that if sneak in some leftover quinoa or fried tofu -note that I never have leftover fried tofu ;)

  99. Elaine says

    I followed the recipe exactly. Mine turned out terrific and my husband is still eating it. I used curly green kale. A white onion. Green lentils. I used the sweet potato/golden potato, and I used The Hot Curry Powder from The Spice House . I used Imagine No Chicken broth, which I think is the best for soup. I think the other secret is I used a fresh Meyer lemon to squeeze on top. I think the citrus really tops this dish and the Meyer lemon has the perfect balance of sweet to tart.

  100. Tanya says

    This soup is super tasty and easy to make. I did tweak the recipe a bit though. I used half coconut milk and half veggie broth for a richer sweeter flavor. Also, I left out the kale.
    Thank you f sharing your fantastic recipes with us :)

  101. Rose says

    Just made tonight, flowing the recipe exactly (including kale, cilantro and lemon). Really a delicious soup! I highly recommend

  102. Tiana says

    I made this recipe and it is delicious! My boyfriend is in love with it and insists that it become a staple in our household!

  103. Jess says

    HOLY COW! I literally just made this (currently stuffing my face) and I have to say, this will now be my go-to soup! Full of flavour and the kale definitely adds that crunch. I haven’t made anything else from your recipes but I am definitely making more of an effect now!! Thank you!!

  104. Vanessa says

    Warms you from the inside out. This soup is one I have come back to all winter when it’s too cold to want to eat salads with frequency. The recipe is forgiving in that I throw in more potatoes than what is called for and am not terribly precise with the curry powder spices. It’s come out great every time.

  105. Melissa says

    Making this for dinner tonight, second time around – so, so very good!

    I did not have kale so added frozen spinach during cooking and used parsnips instead of carrots (didn’t have any the first time around) and it turned out beautifully.

    Thank you!

  106. Mel says

    I made a huge pot of this today. I gadded red lentils in addition to the green lentils and garbanzo beans as I thought those sounded good with curry. I also thickened the broth with a few tbs of brown rice flour. This is way yummy! Thanks for posting the recipe! I also appreciate the homemade curry recipe as I might use going forward.

    • Mel says

      *Added. I added red lentils. Shouldn’t type without glasses. Anyway, I took this to a chili & soup contest at work last month and won “Healthiest Chili or Soup.” I’m making another batch tonight. Works great with left over veggies.

  107. Jennifer says

    I made this and it was fantastic! I added about a cup and a half of butternut squash because I had it and it worked nicely. We had leftovers Hooray! And when my husband reheated ir, he added a bit of blood orange olive oil we happened to have, a gift from my sister… What an excellent adition. The citrus really added something special! Great recipe! Thank you!!!

  108. Rachel Pillai says

    This looks so delish! I have an instant pot and would like to copy this recipe using it. Could you please help me with the specs cooking it in an instant pot?

    • Support @ Minimalist Baker says

      Hi! Hmm I am not sure! I don’t own an Instant Pot and have not tested the recipe in one. If you give it a try, report back on how it goes! :D

  109. Miracle Joy says

    Thank you so much for sharing this simple and delicious recipe! I’m really proud of myself for making something so flavorful and different from what I usually whip up. I was so excited that I had to share it on my Instagram (frugalurbanfittie) :-) Will definitely be making this again before Spring.

  110. Lydia says

    Made this last night, it was amazing! I added cumin and turmeric in addition to the other spices. Added a can of unsweetened coconut milk at the end too, that really made it yummy and delicious. Overall, great recipe! Will definitely save for later.

  111. Danielle Jackson says

    I made this last night, and my oh my, it was very tasty! I love this website, thank you for sharing it with us all! :)

  112. Latifah says

    I enjoyed making this stew because it’s simple and really does reheat beautifully. I never made curry powder before and I can’t even remember the last time I ate curry anything, so this was fun. It’s gonna be a staple.

  113. Emma says

    What a cozy recipe! I added about a half a cup chopped dried apricots to it to add another texture and little nuggets of sweetness. Probably the sweet tooth in me :)

  114. mimi says

    I wasn’t feeling it when it was all coming together but I changed my mind upon the first bite. I’ve never said this on a cooking site but your ideas are so talented.

    Almost as good as your squash & black bean idea :)

    Merci again!

    • Support @ Minimalist Baker says

      Hi! I haven’t tried using a slow cooker for this one, but if you are going to give it a go, I would suggest cooking on low and adding the kale just before it is finished! If you give it a try, let me know how it goes! Good luck!

  115. Shay says

    I’m sick but when I got a little energy I made this soup. I didn’t follow it exactly because I didn’t have energy to keep referring back to the recipe but I got the idea. The soup came out good. Nice job! I’ll make this again.

  116. June says

    I love this recipe because it’s easy and convenient to make. As a student I also focus on shopping groceries in a smart way: the ingredients used here are affordable and usable for various other recipes, so I am never left with “too much” I cannot use otherwise. Recently I made this soup thicker so it’s more of a stew and easy to take with me to work with good slices of self-made bread. So comforting, warming and tasty!

    Thank you so much for sharing well-wrought healthy recipes. I am happy I don’t have to put too much thought into how to make them vegan or more plant-based. <3

  117. Zel says

    Do you think it would be just as nice “whizzed”? We have an 18mo who is awesome with the spoon but different sized ingredients are a challenge.

  118. Nic says

    Wow this is so good! I didn’t even have broth and used water and soy sauce and a bay leaf instead lol
    It still turned out amazing!
    Really warms you up with the ginger and curry powder. Thanks for the awesome recipe ♥bio

  119. Tanya says

    So easy and yummy.
    I modified it a bit by adding coconut milk along with water and it came out really rich and sooooo delicious. Thanks for the recipe

  120. Jennifer Cohen says

    WOW! I made this tonight and it’s INSANELY DELISH! I omitted 2 cups of veg broth and substituted with one 14 oz can of coconut milk at the very end. I want to wake up and eat this for breakfast EVERY. SINGLE. DAY!!! Soooo good! Thank you! Big kiss! xx

  121. Seema says

    I made this last week and am making it again tonight! I went the traditional soup route and used fresh thyme, spinach and red lentils. It was so, so yummy. I stole the last bowl of it away from my fiance. You snooze you lose buddy. Thanks for another great recipe :)

  122. Carrie says

    This was so AMAZINGLY GOOD!!!:D I’m not sure if green lentils are the same as French lentils (which are also green??) – either way, it still worked!! No kale on hand, so we popped in a handful or two of spinach at the very end. Love how fragrant/spicy this whole dish is, definitely a new favorite!

    • Support @ Minimalist Baker says

      Hi Carrie! Glad you loved it! Green lentils & French green lentils are the same so you were good all along! Thanks for the comment!

  123. Laura says

    We had a cold front blow in last night, and this recipe couldn’t have been more perfect! It was simple, savory, and spicy (and super inexpensive to make as I already had all the ingredients on hand). I made it for myself and two other people (who are not vegetarians), and we all loved it! We enjoyed with toasted naan on the side.

  124. Saffron says

    Really fantastic and hearty meal! I made it, as suggested, with half potato and half sweet potato – FYI the sweet potato cooks much faster than the potato. I found that because I threw them both in at the same time the result was some very soft sweet potato. I had no problem with this. I served it with brown rice. Will make again.

  125. Ian says

    Had a friend over for dinner last night and made this. I was hoping it would help battle the 25 below weather we’re currently having. He could not stop eating this. He was all skeptical because it has no meat and is full of kale but after eating it, was surprised how substantial it was. Slowly turning my circle towards more plant based eating, one person at a time!

    Anyway, I made it with red lentils instead of green and the leftovers are now this amazing, thick, stew. Which is totally fine by me. Thanks for the recipe Dana. They’re always great!

  126. Heather says

    I absolutely loved this soup! It was super simple and incredibly tasty. I will definitely be making this again soon!

  127. Meg says

    Made this tonight. Used leeks instead of onion and dried Kale from last year’s garden. Used a little less curry because my kids don’t like strong curry. It tastes great. Love the combination of curry/ginger/coconut sugar. Lightly sweet and warm and a bit spicy. Perfect balance.
    Wondering what it would taste like with fresh greens next time. Could definitely use the leftovers on rice.

  128. Meg Gallagher says

    I’m about to make this, adding kale in this soup sounds great, but I have a few broccoli crowns that I want to use before they spoil. If I use broccoli instead, should I still add it at the same time as I would the kale, or would it require a little more than a 3-minute steam?

  129. Andrew Schneider says

    Used Red Lentils instead of green and it gives it more of a hearty stew vibe. Good curry flavor and I think the Kale is great and adds a lot to the overall texture. Was worried it would turn out slimey but was just right.

  130. Christine says

    I made the soup and it was just perfect blend of everything. Here the temperature was -28’C in the morning, so it was really nice to eat that lovely warm soup.

  131. Chi says

    I made this yesterday and omg, it’s delicious. The flavor is so rich with your curry spice blend. Will definitely be making it again. The only thing I changed was to use water in place of vegetable stock to reduce the sodium content.

    Thanks Dana! You’re awesome!

  132. Kara Blythe says

    Loved this recipe! It was the first one I’ve made of yours, but certainly won’t be the last! So happy I found your blog :)

  133. Vanessa says

    Thank you, Dana! I just made this for dinner (with TJ’s Curry Powder and TJ’s Ginger Paste), and I’m enjoying it so much. I love starchy soups. I didn’t even garnish with lemon or cilantro, and it is fab.

  134. Jaime June says

    Made this tonight. I added coconut milk. It was fabulous!! Dana you are my absolute favorite blogger. I am a mother of three small kids and my middle child has celiacs disease so I love all your recipes. Thank you for doing this

  135. RunningPathES says

    I’m surprised that I didn’t like this soup more. I thought it would be fantastic, but it was just so-so. Even though in general I love kale, I’m pretty sure I would have liked this a lot more with spinach, so if I ever make it again (and it is very easy, with ingredients I usually have on hand) I will definitely use spinach rather than kale. Personally I’d give it 2 or 3 stars, but the guests we had for dinner liked it and my 8-year-old twins loved it (and I know I over-cooked it some so that is my own fault), so it averages to 4 :)

  136. Melissa Page Boeshans says

    I made this, but also added hot curry powder, mirepoix, and cubed butternut squash’ ABSOLUTELY amazing! Added to my recipe book already!

  137. s bordeaux says

    just made this today to warm me up on a wintery sunday and it came out AMAZING! i am definitely going to hold on to this recipe and i think it could easily become one of my favorites.

  138. Erin says

    Its so cold and dreary in the midwest right now and I’ve been compensating by drinking too much coffee and making lots of soup. This recipe is definitely a keeper! My entire family approved (even my picky 6 year old). I made this recipe exactly as it’s written; I did hesitate at adding the coconut sugar but decided to go for it and boy was I glad I did. So delicious and savory, great balance of flavors…its a straight up taste-bud party. Thank you so much for sharing!

  139. Stefanie says

    Many thanks!
    Great recipe, super easy and a nice variety on our other lentil dishes. Even our 5 yr old loved it ( she usually doen’t go for ginger)

  140. Rachel says

    Made this soup and your quinoa granola this weekend, so good! On such a soup kick lately and this really hit the spot because I love curries too. Thanks for such a great recipe :)

  141. Katherine says

    Making this for dinner right now! I think you mean about 2 tsp of minced garlic, not 2 Tbsp — or at least that’s how the conversion on my jar works :)

  142. Kate says

    I made a double batch of this today. It’s my husband’s birthday and it’s freezing outside and snowing. It was the perfect warming soup to come into after sledding with the kids. I used my homemade chicken stock instead of veggie broth but that was the only substitute I made. We all loved it and I am thankful I have more in the fridge for tomorrow!

  143. Alexandra says

    I just made this and it is delicious!! I didn’t have coconut oil so I just used butter, but that was the only tweek I made. I did top with some freshly grated Parmesan. I gave it to my one year old daughter for dinner and she loved it as well! Thanks for the great recipe!

  144. Jamie says

    Do you think I could sub some of the veggie broth for coconut milk? I like the healthy soups but my husband likes the rich, fatty ones.

  145. Erin says

    I made this last night and it was wonderful! I added more curry powder than called for and followed Dana’s suggestion of using sweet potato and a yellow potato and it was SO good! Super easy, quick and all in one pot! For those of you who don’t like lentils or kale, I would urge you to try this recipe as written as the flavors and textures are really wonderful together. I think some recipes have us overcooking lentils and under or overcooking kale so that they seem not-so-great but this is spot on with these ingredients and instructions! I recently discovered Minimalist Baker and am HOOKED! Everything we’ve tried has been easy and super delish not to mention healthy for our (primarily) plant based diet. Thank you!

  146. Kelsey says

    First of all, I love all your recipes Dana! I finally got your cookbook for Christmas and it’s been so fun cooking with an actual book now (I have a journal cookbook where I write down recipes I love and most of them are yours anyways LOL).

    My digestive system was feeling pretty sluggish after this holiday season…when I ran across this recipe I realized I had everything I needed for it already! I had fresh turmeric and ginger on hand so I added a lot of those as well (cubed some up and put them in as it was cooking to really flavor it well) and it was delicious! Sluggish no more! This soup put me back on track to healthy eating and is so yummy in my tum.

  147. Jeff says

    I made this but used some Le Puy lentils. I like green lentils but I like the Le Puy green lentils best as they hold together better in soups and any lentil dish, and have a distinct flavor. You can get them online or at better specialty grocers. Thanks for the awesome recipe!

  148. AliceQ says

    I made this soup last night and it is absolutely delicious. I am having leftovers for lunch. Thank you for sharing this recipe.

  149. Bethany Richetti says

    This soup was wonderful! It was so perfect for dinner on a snowy day. I used Penzey’s curry powder because it’s what I had on hand, and I also used some brown tepary beans also because I had them on hand and am somewhat lentil averse. I cooked them beforehand because they have a much longer cooking time than lentils. I would agree with the idea to garnish with some non-dairy yogurt.

    Thank you for a yummy dinner.

  150. Michelle says

    Ummmm this looks amaze! Just what I need for this cold winter weekend!! I can’t wait to try it! Yum! If wanted to make this more creamy like a traditional potato soup (a traditional curry spiced soup) do you think adding coconut milk would work? If so, when would you add it and how much would you add? I’m wondering if I would need to add more spices too. Thank your so much for sharing are all of your delicious recipies! I just can’t get enough of your website ❤️

  151. Sarah C says

    This soup is AMAZING! It’s the perfect winter soup, hearty and spicy. My favorite part of this recipe is that even where I live in rural northern Japan, I can easily find all of the ingredients. Thank you for posting this wonderful recipe!

  152. Sabine says

    I want to make this but the directions only indicate to use a large pot. Everyone’s interpretation of large is different. It would be more helpful if you could specify the quart size or litre size of the pot. Thanks so much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sabine! It honestly doesn’t matter. I use a 6 quart pot. But a large saucepan would work, too!

  153. Paulina says

    I just made this and it was seriously delicious! I used baby spinach instead of kale (because I hate kale lol) and it went great.

  154. Holly says

    On raining day, I decided to make this with little adjustment. I liked it and now I have to wait and see i my son (18) and daughter (15) like it too. I’m crossing my fingers. I also liked the idea of 10 or less ingredients and spend less time cooking and prepping.

  155. Louise says

    Hi Dana,

    i’ve just tried this recipe (yep, just add spinach instead of kale) and this is soo delicious, I should eat more lentils ! Plus the cook time is not that long :)
    Love from France

  156. Jordan says

    Perfect for a wintery day, wonderful flavour but definitely has more of a stew feel……. I’m not complaining:)

  157. Madeleine Karlsson says

    This looks amazing Dana! Definitely gonna try it out and will post it on my website and credit it to you! Such wonderful flavors and perfect for this time of the year! Love your recipes! Keep me coming! X

  158. Jacqueline says

    It’s been rainy and cold in the Bay Area today which means one thing…soup time! Stopped at TJ’s to pick up essential ingredients, prepped everything in advance and was enjoying a bowl (who am I kidding…I ate 2 bowls!) of this fabulous soup within an hour! The aroma of the veggies sautéing in the coconut oil got my taste buds anxious for the soup to finish and it was worth the wait. Can’t wait to have it for lunch tomorrow… I imagine the day after it’s even better! TY for a terrific recipe!

  159. Beth says

    Yumm. Teens approved! Improvised with no potatoes, no carrots and I only had red lentils on hand. Wasn’t as thick as I liked so I cooked 1 extra sweet potato in microwave and mixed in at the end. SAVORY!

  160. Dacia says

    I made this tonight, and it was great! What really kicked it up was a dollop each of coconut yogurt and mango chutney on each serving. Very easy, hearty, and filling.

    • Support @ Minimalist Baker says

      Hi! While I haven’t tried this recipe in the crockpot, it should work! If you give it a try, let me know how it goes!

  161. Maren says

    I’m sometimes confused about the names people use for brown and green lentils. I think of green lentils as the small ones also called French lentils, but your photos look like the larger brown lentils. I’ve found that the cooking times are different, so which did you use? Thanks!

    • Martin says

      The recipe’s time would definitely suggest brown lentils.

      Source: I used green lentils and it took close to an hour to get them tender.

      • JB says

        Correct. I should have gone with my instinct and added the lentils earlier, or at the very least read the package. My green lentils state 30-45 min cooking time. I think I ended up having to simmer the soup for 50 minutes after I added the lentils.

        I made this last night. It was pretty good. I think it would actually be even better slightly blended and/or with more veggies thrown in. I think I’m going to add some spring veg to my leftovers.

    • julie says

      You are totally right it certainly appears to be brown lentils shown yet green lentils called for. I have found brown lentils break up and make a thicker soup whereas green (french) lentils hold their shape. Additionally, I went to 3 stores to find the green lentils where all my grocery stores carry the brown!

  162. Tatyana Hanley says

    IJust made this soup for dinner, added some red chard as I didn’t have kale. I can’t stop eating — this soup is so delicious!

  163. Kristen says

    Just made this in my instant pot in 15 minutes, added 3 big handfuls of baby spinach after the pressure released because I didn’t have kale. It’s delicious and filling!

  164. Brianna Battista says

    Deeeeeelicious! I love this simple soup recipe. I had everything on hand, so I made it tonight. The only thing I added was a bay leaf, and parsley instead of cilantro. Winning recipe for sure!

  165. Anna says

    Just finished making this soup and it’s DELICOUS. I had red lentils on hand, so I used them instead of green, and then puréed it at the end (easier for my little one to eat). Really an amazing soup. Thanks!

  166. Christina says

    Hi Dana,

    I’m making this right now and omitting the curry because of my kids. Should I still use the ginger?

    I don’t know how I can be related to anyone who doesn’t like curry!?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I would say if you’re omitting the curry powder to also omit the ginger and go for a more “classic” soup/broth flavor. Good luck!

    • Tim says

      Give your kids the experience and discipline of trying new foods; it’s one of the things I now, at 25, have begun to see the benefit of. I would suggest you also them involved in the preparation and cooking, whilst only changing perhaps the amount of chilli rather than the complex array of flavours spices provide. Give them an appreciation and respect of food from a young age and they will thank you for it down the track. In my own case, having tried and experimented with spices I have grown to love them, similarly with fermented foods. Meanwhile, my friends shun them because they’ve never had an ‘inclination’ to try them, and so just buy/eat burgers, fast/processed foods, and ‘safe’/familiar options.

      Make food an experience, make it healthy, make it flavoursome (not the artificial flavour obviously), don’t skimp on veg (teach them about the benefits, unlike how I was raised), and introduce a reward system (dessert every second/third day that they want or something non-food-based)

      • Candice says

        You’ve offered beautiful advice. Thank you so much for sharing your honesty! I only began experimenting with foods from a “experiential” standpoint and I’m 29 years old. I’ve discovered new flavors and don’t rely on the not-so-good comfort/safe options I’ve grown accustom to. I’ve also invited my 11 year old goddaughter to live with me and she has been inspired to try new foods and learn about others. After many talks and lots of research together, she is beginning to banish old habits and gain appreciation for more authentic foods, fruits/vegetables, natural spices/herbs, and (added bonus) decided to adopt a pescatarian lifestyle and working toward plant-based. While she’s only in the preliminary stages, I’ve found that rather than settling on “this is what she likes and is used to,” but giving her exposure to different foods and the cooking experience, she is more receptive to trying new things. It’s a new journey for us both, but your post is spot on. It’s definitely better to learn and have the exposure to food sooner rather than later, and also learn to appreciate food as a source of nourishment and energy for our body.

        Back to the recipe – I’m trying this today but would like to use my Instant Pot. Can’t wait to try it!!! Thanks for posting, Dana!

  167. Suzannah Kolbeck says

    I always forget how much I love lentil soup until I amke a big pot of it. This version sounds delicious!

  168. diana says

    hello there .. i DO not like kale or many recipes that call for it.. what green can i subsitute for it please… thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I think green beans or collard greens would be great in this soup. Even broccoli or cabbage. Good luck!

      • Tanya K. says

        I made it with chard last night and it turned ot beautifully. I like kale but didn’t have any on hand whereas chard grows in our garden! Makes a very decent alternative to kale.

      • Brittney says

        I tried a Kale, Collard, Red Cabbage vegetable blend and my husband said it was the best soup he’s ever had! Thanks for the inspiration :)

  169. Dee says

    Looks good! Kind of reminds me of Pret”s moroccan lentil soup, have you tried it?
    Can I use some other green vegetable instead of kale? What would go well? Also is there a way to make this a lower sodium dish? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t! I think green beans or collard greens would be great in this soup. Even broccoli or cabbage. To make it lower sodium use low sodium veg broth and don’t add any extra salt! Compensate with more curry powder and lemon juice. Good luck!

  170. Tom ~ Raise Your Garden says

    With a massive head cold, I’m hoping I can get either my wife or my mom (okay, going with my mom on this one) to make this for me. Ginger is just your BBF when sick. Looks super.

    • Christine says

      This looks so amazing! Yup, I have all the ingredients. I’m going to make it in my slow cooker tomorrow and come home to deliciousness. Can’t wait!