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 155 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. 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.

  2. 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.

  3. 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 ;)

  4. 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.

  5. 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 :)

  6. Rose says

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

  7. 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!

  8. 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!!

  9. 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.

  10. 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!

  11. 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.

  12. 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!!!

  13. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  14. 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.

  15. 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.

  16. 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! :)

  17. 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.

  18. 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 :)

  19. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  20. 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.

  21. 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

  22. 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.

  23. 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

  24. 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

  25. 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

  26. 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 :)

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. 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.

  29. 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.

  30. 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!

  31. Heather says

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

  32. 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.

  33. 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?

  34. 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.

  35. 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.

  36. 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!

  37. 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 :)

  38. 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.

  39. 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

  40. 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 :)

  41. 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!

  42. 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.

  43. 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!

  44. 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)

  45. 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 :)

  46. 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 :)

  47. 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!

  48. 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!

  49. 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.

  50. 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!

  51. 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.

  52. 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!

  53. 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.

  54. 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.

  55. 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 ❤️

  56. 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!

  57. 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!

  58. 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.

  59. 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.

  60. 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

  61. Jordan says

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

  62. 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

  63. 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!

  64. 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!

  65. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  66. 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!

  67. 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!

  68. 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!

  69. 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!

  70. 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!

  71. 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!

  72. Suzannah Kolbeck says

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

  73. 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 :)

  74. 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!

  75. 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!