Curried Red Lentil Soup

Cuisine: Indian

Recipe Type: Soup

Average User Rating: 0.43 / 5

Vegetarian / Vegan: Vegan

We picked up this wonderful and satisfying winter soup recipe from Nava Atlas at In a Vegetarian Kitchen. The classic seasonal combination of sweet potatoes and greens is gently enhanced by the warmth of the spices.

For more of Nava's great vegan recipes, check out her cookbook, Vegan Express.


2 tablespoons olive oil
1 cup chopped red onion
2 cloves garlic, minced
1 1/2 cups red lentils, rinsed
2 large or 3 medium sweet potatoes, peeled and diced
1 teaspoon grated fresh ginger
2 teaspoons good quality curry powder or garam masala, more or less to taste
1/2 teaspoon ground coriander
1/4 teaspoon each cinnamon and nutmeg
6 to 8 ounces Swiss chard or spinach
Juice of 1 lemon or lime
Salt to taste


Heat the oil in a soup pot. Add the onion and garlic and saute over medium heat until golden, about 10 minutes. Add 6 cups water, followed by the lentils, sweet potatoes, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.

Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds. Stir into the soup along with the lime juice. If the soup is too thick, adjust the consistency with a small amount of water.

Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard. Season with salt. If time allows, let the soup stand for an hour or two, then heat through as needed.

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Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

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