Home Lentil Easy Curried Lentil & Vegetable Soup (Vegan)

Easy Curried Lentil & Vegetable Soup (Vegan)

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This easy lentil soup is warm and nourishing, full of vibrant flavours and colours. It’s is a hearty pick-me-up, a real hug-you-from-the-inside kind of meal. My veggie-filled lentil soup is naturally vegan, and comes together in a pinch. With my easy instant vegetable broth trick, you’ll never need store-bought again!

I posted this photo on Instagram & Facebook, and my inbox & comment section immediately blew up with requests for the recipe – so, if you’re one of those people, HERE IT IS! Made it? Tell me what you think in the comments below!

Easy Curried Lentil Soup (Vegan)

a one-pot plant-based wonder
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Ingredients

  

  • 1 cup brown or green lentils** preferably soaked overnight

Instant Broth

  • 6 cups water
  • 4 tbsp dried onions
  • 1 tsp sea salt

Vegetables

  • 2 tbsp olive oil
  • 1 large white or spanish onion (about 2 cups) chopped
  • 4 cloves garlic grated
  • 2 cups carrots cubed
  • 1 medium turnip peeled and cubed
  • 3 tbsp fresh ginger grated

Spices & Herbs

  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 2 tsp crushed corriander seed
  • 1 tsp fennel seed
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp curry powder
  • 1/3 tsp cracked black pepper
  • 1 cup cilantro (or flat leaf parsley if you don't like cilantro!) chopped

Instructions

 

Pre-Soak Your Lentils.

  • If possible, soak your lentils overnight. There are multiple benefits to soaking, including allowing the lentils to cook faster. The proteins will be easier to digest, and better absorbed. Soaking also helps reduce any of those unwanted windy effects 🙂
  • No time to soak your lentils? No problem! Rinse them well a few times before adding them to the pot. You'll just have to add a bit more cooking time at the end.

Prepare the Instant Broth

  • In a large measuring cup, combine water, salt and dehydrated minced onion. Set aside.

Sautée Your Veggies.

  • Heat oil in large dutch oven or heavy bottomed pot.
  • Reduce heat to medium, add onions and sautée for about 5-10 minutes, until begining to brown.
  • Add 1/2 cup water and stir, scraping the bottom if needed. I like to use a wooden spatula for this!
  • Once the water is mostly absorbed, add garlic, turnips, carrots to pot.
  • Sautée veggies for another 5-8 minutes, until golden and fragrant.

Simmer Time!

  • Add all spices EXCEPT for cilanto. Stir quickly.

    Add lentils & reserved broth. Give it a nice big stir and then bring it to a boil.

  • Once boiling, reduce heat to low and cover.
  • Simmer for 45 minutes or up to 2 hours, until lentils and vegetables are very tender and flavours have had time to mingle.
  • Stir in chopped cilantro just before serving.

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