Vegetable Lentil Curry Soup

This vegetable lentil curry soup recipe was inspired by a delicious curry soup we had on our latest trip. I did add quite a few vegetables and lentils to make the soup an extra hearty version. However, you could easily use less of both to have more liquid to vegetables. It all depends on what you feel like. A more liquid curry soup would be extra good with some toasted sourdough bread dipped in it. I’ll give you the recipe with two different amounts of vegetables. You choose.

Ingredients

• 1/2-1 cup of water for sautéing
• 1 yellow onion diced
• 3 minced garlic cloves
• 1 inch grated ginger
• 1/2 seeded jalapeno diced
• 2.5 TBSP curry powder
• 1/2 tsp sea salt – more to taste
• 2 carrots sliced into thin coins – 3 to make it extra hearty
• 3 celery stalks/ribs sliced – 5 to make it extra hearty
• 1 carton vegetable broth (4 cups) or water
• 1 cup of green lentils
• 18.3oz jar jovial diced tomatoes – jar contains organic diced tomatoes and organic tomato puree
• 1 can of coconut milk

Instructions

1. Add 1/8 cup of water and diced onion to a large soup pot or Dutch oven over medium-high heat. Stir occasionally until the onions are translucent, around 5 minutes.
2. Add in the minced garlic, grated ginger, diced jalapeno, curry powder, salt, and another 1/8 cup water. Stir and cook for around 3 minutes until fragrant.
3. Add in the carrots, celery, and up to 1/2 cup water if needed. Cook COVERED over medium heat until the carrots start to slightly soften up, around 5-7 minutes. Stir occasionally.
4. Add in the broth, lentils, and jar of diced tomatoes and tomato puree. Bring the mixture to a boil and then reduce the heat to a simmer for 15 minutes.
5. Stir in 1 can of coconut milk. Simmer covered for 30 minutes. If you have the time simmer even longer.
6. Adjust to taste. Add in a little cayenne pepper if you want more heat, a bit of sea salt if you want more salt, and a tsp or so of maple syrup if you want some sweetness. Simmer a bit longer if you added any additions. Enjoy!

Riane’s Tidbits – Vegetable Lentil Curry Soup

• Cutting the carrots and celery thin and evenly will cook them quicker. Some of mine were a bit thick, which takes a little longer to cook.
• I use the Trader Joe’s Organic Hearty Vegetable Broth. Bonafide Vegetable Broth is also a clean one.
• If you can’t get the jar of Jovial diced tomatoes that also contains tomato puree, you can use your own combination of diced tomatoes and tomato puree. Aim for around 2 cups of both combined.
• This soup is even better the next day as are most soups and curries. The flavors really meld together. If you have the time to simmer it longer when making it, that’s great too.

I hope you enjoy this soup! Comment below if you make it. I’d love to know! So grateful you are following along, xx Riane

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Vegetable Lentil Curry Soup

This delicious vegetable lentil curry soup recipe has quite a few vegetables and lentils to make the soup extra hearty. However, you could easily use less of both to have more liquid to vegetables. It all depends on what you feel like. A more liquid curry soup would be extra good with some toasted GF sourdough bread dipped in it. I'll give you the recipe with two different amounts of vegetables. You choose!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Ingredients

  

• 1/2-1 cup water
• 1 small yellow onion diced
• 3 minced garlic cloves
• 1 inch grated ginger
• 1/2 seeded jalapeno diced
• 2.5 tbsp. curry powder
• 1/2 tsp sea salt – more to taste
• 2 carrots sliced into thin coins – 3 to make it extra hearty
• 3 celery stalks/ribs sliced – 5 to make it extra hearty
• 1 carton vegetable broth 4 cups
• 1 cup green lentils
• 18.3 oz jar jovial diced tomatoes – jar contains organic diced tomatoes and organic tomato puree
• 1 can of coconut milk

Instructions

 

• Add 1/8 cup of water and diced onion to a large soup pot or Dutch oven over medium-high heat. Stir occasionally until the onions are translucent, around 5 minutes.
• Add in the minced garlic, grated ginger, diced jalapeno, curry powder, salt, and another 1/8 cup water. Stir and cook for around 3 minutes until fragrant.
• Add in the carrots, celery, and up to 1/2 cup water if needed. Cook COVERED over medium heat until the carrots start to slightly soften up, around 5-7 minutes. Stir occasionally.
• Add in the broth, lentils, and jar of diced tomatoes and tomato puree. Bring the mixture to a boil and then reduce the heat to a simmer for 15 minutes.
• Stir in 1 can of coconut milk. Simmer covered for 30 minutes. If you have the time simmer even longer.
• Adjust to taste. Add in a little cayenne pepper if you want more heat, a bit of sea salt if you want more salt, and a tsp or so of maple syrup if you want some sweetness. Simmer a bit longer if you added any additions. Enjoy!

Notes

• Cutting the carrots and celery thin and evenly will cook them quicker. Some of mine were a bit thick, which takes a little longer to cook.
• I use the Trader Joe’s Organic Hearty Vegetable Broth. Bonafide Vegetable Broth is also a clean one.
• If you can’t get the jar of Jovial diced tomatoes that also contains tomato puree, you can use your own combination of diced tomatoes and tomato puree. Aim for around 2 cups of both combined.
• This soup is even better the next day as are most soups and curries. The flavors really meld together. If you have the time to simmer it longer when making it, that’s great too.

 

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

 

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