Lentil Curry Soup Recipe

November means soups, warm blankets and comfy sweaters. With less sunshine during the day, the best way to help cope with this time of the year is with a good soup. My Lentil Curry Soup is simple, flavorful, satisfying and pact with powerful spices to help prepare the immune system for cold temps.


  • 8 cups of water
  • 2 cups any variety of lentils, picked through and rinsed
  • 1 large onion, finely chopped
  • 4 celery stalks, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp minced peeled fresh ginger
  • Sea salt to taste
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp curry powder
  • 1 tsp ground Cumin
  • 1 lemon, halved


  1. Combine the water and lentils in a heavy pot. Bring to simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until lentils begin to soften, about 5 minutes.
  2. Add the chopped onion, celery, carrots, garlic, ginger, and desired salt and cook, stirring occasionally, until most of the lentils are falling apart, about 20 minutes.
  3. Stir in cilantro, curry powder, and cumin. Cover and cook, stirring occasionally, until vegetables are very tender and the soup thickens slightly, about 20 minutes.
  4. Ladle the soup into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.

Bon Appétit!

Give this recipe a try, let me know what you thought. And if you tried it out, please tag a picture #hannahthevegan on social media so we can check it out!

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