Delight your senses with the warm and aromatic embrace of Curry Lentil Soup—a flavorful rendition of a classic dish that combines the earthiness of lentils with the exotic spices of curry. This wholesome and comforting soup is a testament to the rich tapestry of flavors that can be woven into a bowl, offering both nourishment and a culinary adventure.

Imagine a pot simmering with hearty lentils, bathing in a fragrant broth infused with the bold notes of curry spices. The combination of lentils, known for their nutritional prowess, and the aromatic complexity of curry creates a symphony of taste that is both satisfying and invigorating. The soup becomes a canvas for a medley of vegetables, allowing each spoonful to reveal a mosaic of textures and flavors.

Curry Lentil Soup is a celebration of the art of spice blending, with the warmth of curry providing a comforting backdrop to the earthy lentils. The dish not only offers a sensory journey but also showcases the versatility of lentils as a protein-packed and fiber-rich base, making it a nourishing option for those seeking both flavor and nutritional balance.

Whether enjoyed as a wholesome meal on its own or paired with a side of crusty bread, Curry Lentil Soup beckons you to savor the heartwarming essence of this spiced creation. It’s a delightful choice for chilly days, bringing comfort and culinary delight in a single bowl. Embrace the aromatic allure of curry and the wholesomeness of lentils with each spoonful, making every bite a celebration of culinary ingenuity and hearty goodness.

Curry Lentil Soup


  • 1 cup dried lentils, rinsed and drained
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)


  1. In a large pot, sauté diced onions, carrots, and celery until softened.
  2. Add minced garlic, curry powder, ground cumin, turmeric, and coriander. Stir and cook for an additional 1-2 minutes until fragrant.
  3. Add rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a simmer.
  4. Cover the pot and let the soup simmer for about 20-25 minutes or until the lentils are tender.
  5. Stir in coconut milk and continue to simmer for an additional 5-10 minutes.
  6. Season the soup with salt and pepper to taste.
  7. Serve the Curry Lentil Soup hot, garnished with fresh cilantro and lime wedges if desired.

Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):

  • Calories: Around 250-300 kcal
  • Total Fat: 10-12g
    • Saturated Fat: 7g
    • Monounsaturated Fat: 2g
    • Polyunsaturated Fat: 1g
  • Sodium: 800-1000mg
  • Total Carbohydrates: 30-35g
    • Dietary Fiber: 10-12g
    • Sugars: 5-7g
  • Protein: 12-15g