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Vegan Curry Lentil Soup Warm Up with Winter with This Vegan Curry Soup!

Vegan Curry Lentil Soup

Kate Friedman
This vegan curry lentil soup is an easy and delicious way to put a plant-based meal on the table during the week!
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course dinner, Lunch, Main Course, Soup
Cuisine Indian
Servings 4 servings


  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion finely diced
  • 2 tsp salt
  • 3 cloves garlic minced
  • 2 carrots washed and sliced
  • 1 stalk celery washed and sliced
  • 2 medium Yukon gold potatoes diced
  • 1/2 head cauliflower cut into small florets
  • 1 tbsp yellow curry powder
  • 1/2 tsp crushed red pepper
  • 1/4 cup tomato paste
  • 1 cup green lentils rinsed and picked free of debris
  • 1 14 oz can diced tomatoes
  • 6 cups water
  • 4-6 handfuls fresh spinach roughly chopped
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste


  • Heat the olive oil in a large skillet. When shimmering, add the diced onion and reduce the heat to medium low. Add the salt and sauté the onions until they are golden brown. About 12-15 minutes.
  • Add the minced garlic, curry powder and crushed red pepper. Sauté until fragrant. 1-2 minutes.
  • Add the tomato paste, stir and sauté until the tomato paste is dark red.
  • Add the carrots, cauliflower, celery and potatoes. Stir to coat.
  • Add the diced tomatoes, water and lentils. Mix thoroughly. Increase the heat to medium and bring to a simmer. Then lower the temperate to a low simmer and cook for ~45 minutes until the potatoes and lentils are soft.
  • Add the chopped spinach and lemon juice just before serving and cook long enough to wilt. Season with salt & pepper, to taste.
Keyword dairy free lentil soup, easy vegan soup, gluten free lentil soup, Indian Curry soup, Indian vegetable curry soup, vegan curry lentil soup, vegan curry soup, vegan curry stew recipe, vegan soup, vegan soup recipe, vegan soup recipes
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