Curried Lentil Soup

Welcome to the easiest, yummiest and delicious soup I’ve ever made. I always thought of soup as is for someone who is sick but I was wrong, not when you have something like this on your bowl! It’s so delicious and healthy, every bite is bursting with hearty flavor.

I love how there’s all these different types of soups out there nowadays. The only soups I’ve known are Tomato Soup, Chicken corn soup and Sweet corn soup, (TBH, I wasn’t really into soups so didn’t care much to look around)…but then I came across this one and a few other similar ones and I was like “Wow, I gotta try it” lol late bloomer I know!

I have a feeling, i’ll be making a lot of soups in the near future. Stay tuned for those! As for now, try this one and let me know what you think.


  • 1 large yellow onion finely chopped
  • 3 cloves of garlic, minced
  • 1/2 cup of finely chopped carrots
  • 1/2 cup of finely chopped red bell peppers
  • 1 tbsp of olive oil (you could also sub with coconut oil)
  • 2 tbsp of curry powder
  • 1/2 tsp of cumin
  • 1 tsp of turmeric
  • 1 tsp of chilli flakes (completely optional)
  • 6 cups of organic, low-sodium chicken or vegetable stock
  • 1 cup of yellow, red, or french green lentils *do not use canned, cooked lentils. I used yellow lentils in this recipe.
  • sea salt & ground pepper to taste – I personally don’t add salt as the broth already has some.


  • a drizzle of unsweetened coconut yogurt or plain greek yogurt
  • fresh mint leaves for garnish
  • a pinch of olive oil for drizzling
  • pepita seeds for a healthy, nutrient-filled crunch


  1. Turn on a large stock pot to medium heat and add the 1 tbsp of olive oil.
  2. When the oil is hot, add the onions, carrots, & red bell peppers. Let them all soften & when the onions are translucent-add the garlic, turmeric, cumin & curry powder. Cook for about 3 minutes. If you’re going to add chilli flakes, now’s the time. Give the veggies a good stir.
  3. Add the uncooked lentils & the vegetable or chicken stock. Bring everything to a boil.
  4. Reduce to a simmer (on medium heat) & cook for another 30-40 minutes, or until the lentils are tender & ready
  5. You may add sea salt or pepper to taste & continue to stir
  6. Drizzle each bowl with yogurt & a little olive oil & garnish with fresh mint leaves. Fresh bay leaves also go well with this soup!

Tips & Hints: I also turn this into a thicker “curry” by adding 4 cups of water as opposed to 6 cups and letting it cook longer, until most of the water is absorbed. This recipe is very versatile. I eat the lentil curry over brown rice for a high-protein vegan meal. Or you could have it as a side, with lean protein. There’s something for everybody! 


Don’t forget to connect with me on social media 🙂

Lots of love,

Arzina XO

Recipe Credit: Aleyda

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  1. thewanderingsenorita says:

    Yummm! This dish sounds delicious! I am totally going to try it. We eat a lot of lentils in Spain (obviously cooked in another way with chorizo and stuff) but these with curry sound amazing. Will keep you posted! :p thanks for sharing it with us xxx

    1. Wow you should share a recipe, I would love to try it 🙂 and of course, let me know how to you like it. Thanks for stopping by xox

      1. thewanderingsenorita says:

        haha ok will write the Spanish chorizo lentil soup soon and share it! 😛 Will let you know as soon as I have cooked it, I even gave it to my mum coz she loves curry lol! xx

        1. Yaay I hope she likes it! :*

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