This vibrant curry lentil soup is ultra cozy and healthy! It’s a hearty plant based recipe that’s filling enough for lunch or dinner.
- 1 medium yellow onion
- 1 russet potato
- 2 large carrots
- 2 parsnips (or substitute 1 carrot)
- 2 garlic cloves
- 1 teaspoon minced or grated ginger
- 3 large kale leaves (1 cup loose, finely chopped)
- 1/4 cup olive oil
- 1 1/2 cups red lentils
- 28-ounce can crushed fire roasted tomatoes
- 1 quart vegetable broth
- 1 cup water
- 1 teaspoon kosher salt
- 2 to 3 tablespoons red curry paste*
- 1/2 cup coconut milk
- Fresh cilantro, for garnish
- Cut each of these vegetables into small, 1/4-inch cubes (see the photo above for approximate size). Dice the onion, and chop the potato, carrot, and parsnips.
- Mince the garlic. Peel and mince or grate the ginger. Finely chop the kale.
- Add the olive oil to a large pan and heat over medium heat. Add the onion, potatoes, carrots and parsnips and saute for 5 to 6 minutes, stirring frequently. Add the garlic and ginger and saute for 30 seconds.
- Add the lentils, kale, tomatoes, broth, water, and kosher salt. Bring to a simmer. Simmer for about 10 minutes until the lentils and veggies are tender.
- Stir in the curry paste (to taste)* and the coconut milk. Serve warm, garnished with torn cilantro leaves. Leftovers store well and taste even better.
*The spice level in Thai curry pastes can vary. Taste and add additional curry paste to your liking. The brand we like (Thai Kitchen) is very mild; we used 3 tablespoons of it and it didn’t add heat to the soup. Others can vary, so just add a bit, taste the soup, and add more to taste.
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Keywords: Curry Lentil Soup