Red Lentil Curry Soup
Red Lentil Curry Soup
- 8 oz red lentils
- 1 cup fire roasted corn
- 4 medium potatoes
- 3 medium carrots
- 4 celery stalks finely chopped
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp curry powder
- 2 tsp dried parsley
- salt and black pepper season to taste
- 2 tbsp veggie bouillon or to taste
- 4 cup kale
- Chop carrots and potatoes into cubes. Add them along with the rest of the ingredients, except for kale (If you're using an Instant pot, go ahead and throw the kale in at the beginning) to your crock-pot.
- Add desired amount of water. I usually fill my crock-pot to the top for more broth. Use less water for a thicker soup.
- Cover and heat on high for 4 to 6 hours (or if you're using an Instant pot, click on the soup section and cook for 30 minutes). Cook times can be shorter depending on what you're making your soup in.
- When the soup is finished, add in kale and stir until well combined. Serve with rice or on its own.
For stove top
- Chop carrots and potatoes into cubes. Add them along with the rest of the ingredients (except for kale) in a large pot.
- Add desired amount of water. I usually add a little extra water for more broth. Use less water for a thicker soup.
- Bring soup to a boil, reduce heat and simmer for 20 to 25 minutes, or until the lentils are tender but still hold their shape.
- When the soup is finished, add in kale and stir until well combined. Simmer for a few extra minutes for tender kale. Serve with rice or on its own.
Tried this recipe?Let us know how it was!
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I made it more like a stew and ate it with rice. Deeeeelicious! And it made the house smell great! It’s a keeper and I’ll definitely make again.
So glad to hear you enjoyed it Sheryl. 🙂
Eat with rice, it’s very yummy 😋. The house was full of good cooking smell. Thanks for the recipe, now I know how to cook dried lentils.
It a nice curry . I had to change to get everyone to eat it so all the veg but potato and corn was blended and added chicken, everyone’s happy even threw in a little zucchini I had extra as it was blended. So lot of veggies and know one complained.
Enjoyed it. Thought we had lentils, but it was red lentil pasta. Skipped the rice since we had pasta. Used sweet potatoes instead of regular potatoes.
A delicious recipe – like how you have the option to make a stew or a soup. I choose stew. Which was great because of all the veggies. So very filling dinner with the rice.
Not sure if I screwed up the seasoning but ended up having to balance it off with a scoop of coconut oil (which was a surprising good addition).
Leftovers we’re even better after all the spices melded.
Really like it
Great flavor, not too spicey when made as writen. Was a big hit. I would definitely recommend.
Tasty. Turns out we aren’t huge curry fans in my house but the recipe was simple to make and definitely edible!
I used green lentils and omitted the kale as mine had gone bad
This is delicious!! It was really easy to make and I was surprised at how much flavor it has. I used 4 cups to make it more stew like and ladled it over rice. My teenagers liked it too!!! I would absolutely make this again.
It was certainly vegetably! We ate it with both the kale and the rice and it proved to be very filling. We didn’t find it very spicy even with the seemingly large amounts of garlic and curry. I may have gone overboard on the veggies. I’d make it again but be vigilant on amounts added.
Very good and filling.
I liked it a lot. I used green lentils. I will add more veggies next time just bc I love to get as many as possible.. maybe some peppers and kale: Curious how much water you guys used.
Soup was delicious! I only used half the curry powder. Added rice and some Parmesan cheese. A very filling soup! Best part of it all is my daughter in Fort Wayne asked me to join the challenge with her and we talk and compare while making and eating the soup!!
This curry was delicious. I would probably add a little extra curry powder next time.
I liked the soup but didn’t love it, may have been the curry powder I used. I like that it’s a whole meal in a bowl and easily adaptable for the meat eaters in the family (they added shredded chicken).
I don’t have a lot of experience with curry so I tailored this dish for me to taste warm in flavor and delicious. I used half of the curry powder in the recipe and also added a dollop of organic apricot spread to each individual serving. The result was a harvest blend of earthy flavors! Overall a great combo of ingredients.
Delcious, doesn’t need rice, very filling on its own. Next Time I will add the lentils to the pot when the carrots are semi soft so my lentils don’t turn to mush.
I added extra water to make it a soup. I added broccoli instead of kale, that’s what I had. Delicious! I am not a fan of curry spices so cooled it down with yogurt…coconut, of course.
I made the soup to go over brown rice and was very satisfying as a meal. I love that there will be another meal to look forward to:)
5 stars for this one. I added sliced cherry tomatoes with power greens to finish. Love it!
Smells great but my husband doesn’t like curry. I think it was very good but so far the tomato soup is my favorite.
The whole family loved this soup, even the fussy eaters. Definitely one to add to the family cookbook for future meal times. YUM!!!
Very good thick stew. Very savory. I tried it with rice, but it’s good without the rice.
Made it like a stew, replaced celery with peas and curry powder with garam masala. It was delicious with rice!
I made 4 servings for the two of us with a plan of refrigerating half of it but we ended up finishing all of it😊
Let me start by saying how flavorful this soup is! I used the 5 cups of vegetable stock going for a broth rather than a stew consistency yet it turned out pretty thick. it is, none the less, delicious. I’ll use smaller potatoes next time … yes … there will be a next time. I really appreciated how quick and easy it was to make
This was amazing! I made it exactly like the recipe and served it with wild rice. My husband loved it! It was very hearty and cozy at the same time! Thanks!
This was a hit in my house. Everyone liked the stew consistency with the rice. It will be made again.
I used green lentils because that’s what I had on hand and used 4 C broth, which definitely made it more of a thick stew. I actually enjoyed the taste, which I wasn’t too sure about since I’m not a big curry fan. It had a little kick to it too, which I’m not sure where that came from. I would definitely make this again.
I am not a curry fan however I am now ! It was so easy. Thank you!
I love anything curry. I placed a comment on the ‘Group’ page. Added additional curry for more flavor. This soup would be good with other items like chick peas or sweet potatoes.
I made the soup. I followed your recipe exactly. We really enjoyed the soup. It was tasty, colorful, not too spicy and very filling. I served homemade bread with it. Always looking for new recipes, will make again.
I love that the instructions for using a pressure cooker were included. SO helpful because it eliminated the guesswork and disintegrated potatoes. lol I use chicken bullion paste because I didn’t have vegetable and homemade fire-roasted corn. We love curry so it’s a winner!
Made this soup tonight. Very hearty and flavorful although it needed a little salt and sriracha sauce for heat.
the Red Lentil Curry soup and yum! You were right.
The modifications I did (besides adding a lot more spices) was:
use real roasted garlic/chopped onions and sautéed them first (per several suggestions).
I also use a veggie broth I made out of all the veggie odd and ends I’ve been collecting.
Fire roasted corn on the cob (yay gas stove) bc I couldn’t find any canned.
My red lentils disintegrated, so I tossed in half a can of brown lentils I had.
Overall, I’d definitely make this again on a cold Texas evening
This soup is great! Instead of two potatoes, I used one sweet potato and some leftover butternut squash. I also soaked some cashews and blended them with a little bit of the soup to make it more of a creamy texture. Will eat with rice!
I love that you put your own spin on it! Sounds delish.
Great tasting soup! I held a portion out for my husband who doesnot like curry. He kept going to the pot to do “quality control” We will be adding kale when we heat up the soup tonight.
What a beautiful flavourful, vegetable-packed, and nourishing soup! I made it as a soup and needed to, making the mistake of using traditional curry powder instead of mild- It is the kind of spice that quickly builds up… My husband adores this recipe, and says “you don’t miss the meat”.
So glad to hear that you enjoyed it and that your husband didn’t miss the meat. Plant-based for the win. 🙂
The whole family loved this even the fussy eaters. Smelled delicious while cooking. One we will use again.
Love this soup, it tastes great. I used hot curry and that gave it just the right amount of “flavor”(heat). Even managed to get some kale in something I like to eat.
Will make this soup many more times.
Yay, so glad you enjoyed it! I love when we can add in some hidden veggies. 🙂
Easy to make and loaded with flavor. I followed the recipe exactly and had it with white rice. Although I’m not a big fan of curry I did enjoy this soup but will reduce the amount of curry in it when I make this again.
I enjoyed this hearty soup. I made it more like a stew, rather than a soup. I did overcook a bit, so it was super thick, but still tasted very good. I would make it again.
Very glad to hear that you enjoyed it. I like my soupy, so I definitely understand.
Mine was incredibly chunky more like a stew! So hearty! I froze most of it, as I want to save this and pull out of the freezer on one of our cold wintery days!! I am loving stocking up my freezer with some hearty soups!
Yes, I love freezing leftover soup for later. You are going to be so ready for winter with all of your extra soup! 🙂
Wow, this soup packs a punch. I had to add some cashew cream to my serve, which toned the heat down a bit and made it creamy, it was delicious. Hubby absolutely loved it as is.
I really liked this! I think if I’m already cutting up veggies, I’d just add in chopped onion/garlic next time, but I loved the texture and the heartiness of the stew!
A great recipe to add to my collection. Great taste and full of nutrition
I made it as a stew. it was okay I think I probably should have added my own spices as I didn’t deviate from the recipe
Sorry to hear this wasn’t a win for you. If you do give this a second try then definitely add your own spices. 🙂
It was a simple recipe & delicious served with wild rice. With fresh veggies from my garden, this was a real hit. I will allow the kale to simmer for an additional 5 mins next time. This recipe is a keeper.
I love that you were able to use veggies from your garden! 🙂
I made this ahead for tomorrow’s lunch, but was sampling along the way. It is absolutely delicious and so fragrant. Since I am only cooking for one, I love the idea of freezing the extra servings to enjoy again. Great recipe!
Thank you! So glad you enjoyed it. I love having leftover soup ready for me in the freezer. 🙂
Good. I substituted sweet potatoes for the potatoes. A little spicy for me
I enjoyed your soup recipe! I used 2 cloves of garlic and a cup of chopped onion (because I had on hand). Also replaced vegetable broth (I have not found one that I love) with a 14 oz can of diced tomatoes, 14 oz can of coconut milk and a cup of water. Also added 1/2 teaspoon red pepper flakes to make it spicy. I’ll be serving it with lime and chopped cilantro.
I’m cooking this right now and I can tell it’s gonna be good! Can’t wait to dive in!
I really hope you enjoy!
I don’t like lentils but I was willing to try it.
Made a soup and thoroughly enjoyed it.
Will make it again.
My husband liked it also.
Yay, it’s so great when we can incorporate an ingredient we normally don’t like into a yummy recipe. 🙂
My husband liked it also.
Very glad to hear he enjoyed it. 🙂
Oh win for me. However, the rest of the family considered it a fail. I substituted Bob’s red Mill soup mix for the beans. Children dubbed it too spicy and that was after I halved the spices.
Well, I’m glad it was a win for you. lol Everyone’s spice level is different so that’s definitely understandable. 🙂
A great recipe to add to my collection. Great taste and full of nutrition
Very flavorful soup/stew. I love all things curry. Although I’m sure many of you love this recipe as written, next time I make it, I would change a few things. I’m not a huge fan of corn, but I love sweet potato. I would split the white or yellow potatoes & also use sweet potato and leave out the corn. And with all of that starch, I don’t necessarily see the need for rice (I do see that rice is optional). I actually served it with a dollop of the cashew cream from last night!
Glad to hear that you enjoyed it and were able to put your own spin on it. 🙂
I made the soup as instructed and it was good. I think next time I’ll add more water or coconut milk and I think it will be better.
This soup was really good. I used 2 sweet potatoes. Next time I would sauté red peppers to add color and decrease the corn.
Thank you! Glad to hear that you enjoyed it. I think sautéing the peppers sounds delish. 🙂
This was tasty and easy to make. It’ll go into regular rotation (once the weather gets cooler!) 🙂 Thank you for sharing it!
Super delicious! I substituted onion powder for finely sliced onions; I paired this with a creamy cole slaw and nuts! Very pleasant balance
Another soup that I’ll be making again. Doubled the kale then added some cashew cream into our dinner bowls. Delish!
Very tasty! Made it like a stew and the whole family liked it. Made the house smell great too!
This Red lentil curry soup has so much texture and layering of flavors. It is a feast for the eyes and taste. I loved It. I put avocado on mine. I left out the white rice because I am not a fan (unless in Shushi). The spices are my favorite tools.
I didn’t use rice either. I loved it as is. The baking potato I used helped thicken the soup, so it was a hit.
How was it with an avocado?
This is delicious! A truly satisfying meal which is packed with flavour. I had a small bowlful with a slice of homemade bread, I made it as more of a stew and am really looking forward to supper tonight!
I was a little nervous about the lentils. OMG…so good! My hubby and I are definitely making this again! The roasted corn was a welcome treat in this soup.
Easy to make. Yummy but I added coconut milk, salt, and more rice, like a curry. I think it needs more heat! Made a great lunch for work!
I love it! I used sweet potatoes instead of white and just put them in a little less time so they didn’t get mushy.
Also doubled up on the kale so it would be super filling (although I find these soup portions to be quite generous).
I did not use the rice, I have some multi-colored quinoa I may add when I head this up today and next batch I will likely leave the corn out – may add in sautéed red and orange peppers as I saw someone else suggest. This is a great colder weather hearty soup!
Very filling, so thinking the recipe is for 5 or 6 meals!! But very good. I think next time i will remove onion powder and use an onion chopped, same with the garlic powder, just use a few cloves chopped. i also tend to try and go low-carb and instead of rice, used riced cauliflower. i will definitely make this again especially on a cold, damp day come this winter, and add a little more heat over the curry powder.
I too thought I would use a real onion and garlic clove or two. How was the cauliflower? I have not tried ricing it.
I know I’ve already rated and made this but I just wanted to share. I gave some to my friend and she LOVED it. I made it more like a stew with rice. And she’s going to make it too! It’s a keeper and a FAVE!
Very good and versatile. The first serving was eaten as a soup. Tonight I am having it as a bowl with rice. I used Madras curry so it is a little on the hot side…but what a great combination.
Great tasting soup/stew. Easy to make. I love it.
Red Lentil Curry Soup following the directions with the exception that I had to cut some of the potato out and swapped for garbanzo beans.The soup was amazing, enjoyed the veggies, and definitely a new soup go
Great soup! Will definitely make again, maybe add an onion😊
I loved the heartiness of this soup, I actually made it as a stew. I would use less curry powder next time, it was a bit much for me. I think instead of the onion and garlic powders, I would use fresh onion and garlic sautéed, as I felt it needed more flavour than just curry. All in all, a soup I will make over and over again!
My family enjoyed this soup. It was very filling. If you are not a curry fan I would recommend 1 tablespoon of curry. Will definitely make it again.
I loved the soup , its amazing, loaded with veggies, I never used red lentils in soup and it gives creamy texture to the soup.
I evidently used too much of the concentrated vegetable broth I had. It was still good, but too salty, which was my error.
This was easy and delicious, very comforting flavors perfect for a rainy day
I substituted spinach for kale
Next time I’ll add sweet potatoes like another poster suggested
Taste very nice.
Great flavor and easy to make I can’t find roasted corn where I live and I feel like that would only make it more tasty! I love the heartiness of this soup.
Good soup, but could have used a little more punch. Then again, our family likes spice! Next time i’d serve it with rice like the picture.
Very tasty, all my fav vegetables are in it 🙂
Delicious. I added cauliflower and some salt and pepper.
I love recipes where you just put everything in the pot and the food cooks itself. It was tasty and I just found out that I forgot to add corn. Well, next time it will be more delicious I guess 😄
Omg delicious!! Nice and hearty and love that you just put all the ingredients in the pot.
This was so easy to make, just chop the vegetables and dump them into the pot. I got the split red lentil from Trader Joe’s and it seems to cook a lot faster so I let the vegetable simmer for 10 minutes, then added the lentils. They were done 9 minutes later. I also made it a stew to go with basmati rice. It is hearty and so delicious. This recipe will be a regular during the winter months, it’s so satisfying eating a bowl on my patio watching the gray sky deciding if it’s going to rain or not.
I made it the stew way and really liked it — it is very filling.
I made this as a stew and loved it. Had a couple hiccups. Couldn’t find roasted corn at 3 stores so I roasted my own in a cast iron skillet. When I went to add the curry, I only had 1 Tablespoon, so I made my own from a recipe on the internet. Also, I had to make something different for my husband who will not eat anything with visible orange and green stuff in it. I ate this for lunch with sprinkled pecorino Romano cheese on top and I am looking forward to having it again for dinner. So hearty and delicious. I did leave out the rice since it already had potatoes.
Very good! I made it like stew — very filling.
Made it like stew — very good and filling.
My husband is a fussy eater when it comes to cooked vegetables while I love them all & lots of them. Monday’s vegan tomato soup was a great opportunity to get cooked carrots into my husband. The flavour bombs of roasted corn and tomatoes created a tasty and satisfying soup which we both enjoyed. The veg he detests the most is zucchini. It must be a texture thing as I find zucchini is just a sponge for the flavours of the dish. So I was thrilled that the zucchini in today’s lunch of curry was eaten without any negative comments; only positive ones overall about the soup’s flavour. I offered to replace some of the zucchini in tomorrow’s soup with noodles and he declined! I am just so happy at the moment 😊.
The soup turned out really good but only after I made some changes. I added paprika, cumin, coriander, cinnamon and chili powder and only 1 tbs curry powder, fresh ginger, more broth and I cup of crushed tomatoes.
Omg, first the color of the soup is amazing. It was good. My lentals did turn to mush.🤷♂️😊 The kale was not only pretty, liked the texture. Thank you for getting me out of my comfort zone!!
This was so easy to make and I usually have all the ingredients on hand so I will probably make again. I used swiss chard instead of kale, and topped with a little garam masala and cashew cream.
I added some brushed red pepper to add a bit of heat. Delicious.
Absolutely delicious. The flavors are just so tasty and the aroma is wonderful. I made this like a stew and see this as a comfort food that will be in my rotation. Especially when it is chilly. yum yum
I really liked this, but the rest of the family was not super excited. I used a curry paste and I think it needed more. I made it like a stew and served it with brown rice. I’m going to try it again with some small tweaks because I really thought it was yummy! And I felt good about eating it! :o)
Very flavorful and filling as well. Even without the rice, I found it an excellent lunch meal.
Had to use brown lentils and regular corn but added some smokey flavor and this recipe came out absolutely delicious! Definitely a recipe I’m adding to my favorites collection. Thank you so much.
Very delicious, any excuse to use fire roasted veggies is a win in my book.
I made it more like a stew. I used fresh garlic and onion instead of powder and add rice to cook with the soup. It was delicious
Good. Very feeling. Day 2 of my soup challenge. I just really wish I liked curry. Family really enjoyed and I love trying new recipes.
This consistency of this soup/stew was really good. I added rice, and it was really thick and filling. As for the flavor, I did have to add salt, more curry powder, and more pepper. However, that could be because my taste buds haven’t been right since getting over Covid eight months ago! Ha! Thanks for sharing the recipe!
I am not the biggest curry fan but really happy to have tried this recipe none the less! Family loved it and will make again, great hardy soup for the winter months 🙂
This was sooo yummy! The rice made it so hearty, and I used 4 cups of broth so it’s more stew like! Will definetly be making this again 😊
I love this soup! It woke the whole house up with it’s awesome smell. I will definitely be making it again.
Very flavorful hubby said it had a bitter taste but I didn’t notice it. Must have enjoyed it though as told I should make it again. Maybe the kale? Not use to using it. Visually very appealing.
I’m enJOYing the Red Lentil Curry Soup which is SIMPLE and delicious!
I’m enJOYing the Red Lentil Curry Soup which is SIMPLE and delicious!
Super easy to make. Made the stew version it was good
Soup is good, hearty & rich flavor and did like the texture but I mostly taste curry. Hearty fragrant soup and enjoyed with white rice but seems something is missing. I used regular corn instead of fire roasted so maybe that would punch it up with a bit more flavor.
Loved this stew! Used traditional curry and appreciated the warmth it gave the stew along with the fire roasted corn. I also roasted the carrot and potato in the oven first. Love, love, love! Definutely will be a regular in our house 😊
Lots of flavor! Loved the kick. Didn’t use the rice..liked it as a stew.
Loved it! I made it like a stew!
I don’t like curry but I was willing to try it.
Made a soup and thoroughly enjoyed it.
Will make it again.
My boyfriend also liked it. Is was easy to make
Not a huge curry person but really enjoyed this soup. Had with with rice and it was very filling and delicious!
Wasn’t sure I was going to like it but ended up having two servings. Very comforting and filling!
It was good but I felt the curry was too strong and made it bitter, maybe it was just my curry powder. Also the red lentils completely disappeared, again maybe I used the wrong lentils.
I made this as a soup today. I used my 3qt instant pot and cut my vegetables quite small. Filled the pot to max line with liquid. Used spices as listed and added 1tsp of salt. Will make again! Has good flavour!
Made this for lunch for the soup challenge, Day 2. I left out the Kale, but I really enjoyed it! My kids weren’t as pleased with this one, but that means more for me.
It was yummy- more curry than I usually use. I’ve not cooked only using dry onion & garlic, so I was suspicious of the result- but it was good! My husband saw it snd said nope- so I blended it with a tomato and poured it over a potato lol! We were both happy. Thanks!
For me, the curry powder was overwhelming. I might make it again, but would sauté onions and garlic instead of using powdered. I’d use another herb or spice instead of curry powder. Guess I’m just not a fan of curry.
Flavorful and easy! Definitely making this again!
This soup is so flavorful. I love it with the rice and all the veggies.
Very hearty soup enjoyed it
Looks beautiful and offers nice bold flavors. We served it with brown rice and it makes a satisfying hearty meal.
I made this as part of a soup challenge it’s a very hearty and good soup, I couldn’t find fire roasted corn so I followed instructions to make my own, I felt that the roasted corn was over powering, next time I make it I will probably omit the corn altogether and use half the curry powder. Thank you for the recipe!
Delicious and very satisfying! Love all the flavors! It is a hearty soup that is wonderful for a chilly day!
Very hearty and delicious. Made my house smell lovely. I skipped the rice to reduce carbs. It was still sooo good!
Another superb soup recipe. Easy to make and very easy and quick to make!
Delicious! Doubled the kale and skipped the rice for lunch but will serve with rice for dinner.
This was very good. It reminded me of home because my mom made so much curry growing up- she would have added chicken and a bay leaf (the person who got the bay leaf was considered lucky for the day). This was definitely a nostalgic dish for me. I had it with a side of pita bread but next time if I am not so busy I would pair it with some homemade flatbread or naan. It was a bit spicy and strong for me but serving it over rice and scooping it with the bread mellowed the flavors out.
I loved how nutritious it was and how easy it was to make. I felt like it needed more flavor than just curry (which I’m not a fan of). What other spices would you recommend for those who aren’t curry fans? All and all, I will still make this again (with less curry).
This was really tasty. The curry flavor really enhanced the flavor. Not a big fan of rice so served without.
packed with flavor and veggies. I used 4 cups of broth for more stew like consistency and skipped the rice. Super easy to prep ahead and it comes together very quickly. A warm, satisfying meal in less than 30 minutes (if you prep ahead.)
Made this today in 1 hour, 10 minutes (cleanup included). So satisfying and healthy! I used sweet potatoes instead of white, but otherwise followed the recipe exactly. Perfection!
This soup looks soooo good!!! Is it okay that I don’t have fire roasted corn? I have regular corn. Should I add extra seasoning?
Great soup and so easy to make! Next time I will use less broth as I think I’d like it as more of a stew. And I’d use a little less curry powder. And liked the suggestion to use sweet potato. I would definitely make this again, yummy!
We enjoyed this stew! No modifications made. #simplegreensmooties
Making curried soups intimidate me,I always worry that the whole batch of soup would be ruined. I’m very happy with the results! The split red lentils are perfect for this recipe and I find that each vegetable added to the taste. I used regular corn and added grated onion as I only had a Tbsp of dried onion. I would make this again and will follow it diligently. Nonetheless, It’s really good with Basmati rice , it is a hearty soup!
Yes, This was good.
Cooked in the Pressure cooker and just added the cooked rice to the pot when finished.
Loved this. My husband is not a fan of curry so all the more for me!! I made it more as a soup than stew
Yummy, yummy in my tummy. Was more like a stew (which I love) so rich.
Not the biggest fan of curry but I appreciated the heartiness of the stew. A great go to for a cold day. Happy I tried it. Thank you for sharing.
This was SO good!!! We ate it as a thick stew over Jasmine rice. The flavor was fantastic and it was very easy to make! Would definitely recommend!
It was such a delicious soup. I may have needed to chop up the kale a bit more but that was more cook error than recipe error. It was delicious and went well with some garlic naan. It was eaten up quickly by both adults and teens.
This was just ok for me. Granted my substitutions maybe required some adjustments. I subbed out the corn with frozen peas and and also swapped the lentils with split peas. It could have used a little more liquid and probably a little more cook time. Also could have added a little more salt to bring out the flavor of the spices.
I added cauliflower rice instead of white rice. Super filling and delicious! The flavors and aroma are a perfect autumn comfort food.
I love curry, but this was not a favorite. Not fond of kale, though I use it because it is good for you. I added cilantro to mine. It is a hearty soup, very filling.
Very hearty soup with strong flavors. Made the house smell great!
I made the stew version. I LOVED it. My husband preferred the vegan tomato soup from the day before. I used a medium curry and it had quite a bit of bite… might prefer mild curry in future. I also could not find fire roasted corn anywhere in local stores ( I live near Ottawa, the capital of Canada) , so I used regular canned corn and added some aleppo sweet pepper to give a bit of a smokey flavour. I definitely recommend making rice and eating it with it to cool down the curry.
THis was a very easy recipe to make and was quite a bit faster to make than the vegan tomato recipe from yesterday. I give it 4 stars, but only because of my husband. I would give it 5.
My husband and I both loved this soup! I made it for two.
I used a baker potato which broke down and added thickness. I also added a handful of our homegrown green beans.
I used one cup of veggie broth and two cups of filtered water, it seemed just right for two.
We loved the addition of curry. I only added one tablespoon and it seemed fine. I use Penzeys Curry Now. It’s a mix of turmeric, coriander, cumin, garlic, cardamom and more so you get a lot of spices in one. I might use more next time as this is surely a keeper.
Loved it! Filling, heart, nutritious stew soup I took for work lunch in a thermos. More filling than yesterday’s tomato soup, prefect for A workout after work. Kissed brown lentils, butternut squash mini frozen cubes instead of potato and corn and I used cauliflower rice
This soup is amazing! I highly recommend. So many flavors! This is a soup I will make for many years!!!
I was nervous about this recipe because I do not usually like Curry. But I must say this had the perfect amount of heat and flavor. I will make again. I did, however, substitute spinach for the kale.
Another excellent soup. i sautéed the Vegetables first. Just how I was trained I can’t seem to get past it. I added some cumin and it was excellent
Great flavor and so easy!
This soup is so healthy! I love the variety of veggies and that you eat it over rice. One thing I would do different is either find fire roasted corn or use a can of regular corn. I tried to roast my own corn from a frozen state. Some were a little burned and I threw it in the soup without tasting it first. I believe this made my soup taste a little off. Otherwise the flavor of curry was so good! Will definitely be making this again!
This soup was more of a stew . However, being from the Caribbean, it reminded me of the soups my mom made when I was a child. However, I didn’t like the fact that it had curry as I found it too spicy. I also used yellow lentils. Next time I would remove the curry from the recipe.
This was so flavorful! I’m not a fan of cooked kale, but in this soup, it was delicious! I couldn’t find fire-roasted corn, so I substituted a can of Southwest corn instead. It adds a bit of heat to the soup in addition to the curry flavor.
I love the combination of flavors! The curry was perfect for this recipe! So happy I found the fire-roasted corn! This recipe was so easy to make in one pot! I didn’t add the rice since it already had potatoes. Yummy!
Even my kids liked this. Lots of flavor and texture. I added a little garlic salt as well to amplify the flavors for kids. Very hearty and healthy. Would totally make again over rice or couscous as a wintery meal.
Easy and outstanding stew! I substituted bok choi for celery and did not measure the corn (just threw in the whole can). Next time, I will sneak in a sweet potato. Good and hearty meal.
Great flavor. “Stick to your ribs” kind of dish. Very filling and satisfying. The whole family enjoyed it. It was a cold rainy day here, and this soup hit the spot!
Very good and filling. I added a little more spice to kick it up.
Great flavor. I included onion with the vegetables and sautéed them first and only used 4 cups broth for a stew. I will add a protein next time to make it a more complete meal. Served it with rice and it seemed a little starchy so will either omit the potatoes or not serve it with rice. Loved the addition of kale!
I really enjoyed this hearty flavorful soup! I made quinoa to go with it and whole family loved it!
I LOVED this soup!!! I made ours more of a stew. I think next time I will steam the potatoes and carrots first as we like them a bit more soft. Thank you for sharing this recipe.
It was very good but I just realized I forgot the Kale so I will put in kale next time
My house smells as if I cooked all day! I made rice to go with the soup. Very filling and rich. I’d really like this soup on a very cold day! Another soup that I’ll make again. Thank you.
Not bad. I added salt. Ran out of curry so had to use a little garam masala.
Wow! The whole family ate this soup. I made the recipe exactly as it is written and served it with jasmine rice. I see myself making a giant pot of this and freezing it for future meals on chilly days. The thing I like best about this soup is how tasty, warming and energizing it is.
I loved this soup!
Loved this soup! We ate it with rice. Very filling and satisfying. I will definitely make this again!
Very easy to make.
This soup had my home with an amazing aroma. And my belly was full and satisfied. I was going to share my last bowl and have some vegan pasta. I decided to keep my bowl of soup. YES! & my pasta..shhh nobody knows LMBO!!
I have never used a recipe with this much curry but was good. This recipe got me out of my comfort zone with curry I am happy to say. My husband really liked it and is requesting more!! The condo smelled wonderful after making this soup.
Very tasty with out been to spicy for our family.
Loved the flavors, unfortunately I overcooked it a bit so lentils & potatoes too soft. Rice not needed, very filling without. I used 4 cups of stock for a stew consistency.
The recipe got 3 stars because of the curry powder. Before starting I felt that was a bit too much. When i tasted, it felt like coconut less korma. When I tried it again with 1 tsp of curry powder it was divinely. I made rice and roti to go with the soup , it was an all round meal
This soup warms your soul! Easy to prepare and totally satisfying. I made it without the rice this time, but I can’t wait to try it with some jasmine rice. This will be perfect deep in winter.
Overall I liked the soup. Good taste. Next time I will omit the potatoes since I prefer the stew over rice and also my potatoes got too mushy. Also will add in the lentil a little later so they don’t get too soft. After dinner, I used the immersion blender on the rest of the stew/soup to minimize the mushiness and that gave it a better texture. Thanks for another fun adventure.
This soup is great! Heavy and hearty, if you can call a bowl of veggies hearty! It fills you up and tastes wonderful. I really liked how easy it was to just throw everything in the pot. And the kale at the end kept it noticeable so it didn’t just blend into everything else.
Great recipe and easy to make!! 🙂
I was super impressed with how easy this was to make AND that my kids happily ate it. Thanks Stephanie for a great plant-based soup recipe my entire family enjoyed. I made it exactly as you suggested (I just chopped some jalapenos into mine since I love heat) and it earned 5 stars.
This soup was so good!! I loved the curry flavor! My soup lover child loved it too. No modifications except I didn’t use rice.
This soup is delicious. I did not make any adjustments and made it like a stew. I will definitely be making it again.
The taste to effort ratio is very good! I added some tumeric & black pepper. Also threw some chickpeas in with my leftovers. Great recipe for folks to start with to see how tasty and easy vegan food can be! Thanks!
Tasty and very filling :-).
This is a good soup. I didn’t add as much curry as it called for since I’m not really a fan – but it was still good. I could see where this would be great as a winter stew.
Very good. Would maybe put less potatoes next time.
Very rich comforting soup. I didn’t use corn so doubled the potatoes. Also reduced amount of curry and added pinch of cumin to amp up
the subtle curry notes. Serving with coconut rice. Soooo good.
Enjoyed this soup. Lots of texture and healthy veggies.
Very good flavor, heavy on the curry. It was a little too thick for me, but next time I will add more stock.
A nice filling soup. I will make this again. Next time I will add the lentils after the soup has simmered ten minutes. I will also make a masala that is more traditional for a dal bhat to replace the curry powder.
Loved it. Cooked in on the stove top. I substituted onion for the celery. Loved all the flavor!
Perfect and filling! Didn’t use the rice. This is a meal all by itself.
Simple yet delicious ingredients and easy to make. I enjoy that this soup has texture to it.
This was delicious! We made the ‘stew’ version and I loved it. Can’t wait to have leftovers tomorrow.
Filling! Didn’t need the rice. Made as written. Came together fast! I would use fresh sauteed onion and garlic next time vs. powdered. Think it would be worth the time and add to the flavor.
This was yummy and soothing. I made this today as part of the 10-day soup challenge with Simple Green Smoothies. I made it in the crockpot slow cooking over the course of my work day. I added frozen corn, as I didn’t have the suggested fire roasted corn, and fresh baby kale towards the end. I served it with some homemade cornbread and leftover chicken wings on the side. I really enjoyed it this soup it was comforting but when I make it again, I will try to use the fire roasted corn and possibly add some heat. In the meantime, I am quite looking forward to my leftovers, no more cooking for 2-days and the flavors will intensify.
I made it more like a stew and love the recipe. It is a keeper.
I love this soup/stew but would definitely swap out the onion and garlic powders for the real McCoy and maybe a pinch of nutmeg, cumin and cinnamon are good additions too. Great ingredients, just needs a bit more flavaaaah! I’d make it again. 👍🏼
Loved this version of red lentil soup. So easy with no onion or garlic chopping. I made it on the stovetop. My daughter (9) who usually turns up her nose at curry gave it a 5 before she knew it was a curry! We topped it with nutritional yeast. Yum! It’s definitely a keeper!
I made this as a stew and served with brown rice. I sauteed a clove of minced garlic and a little chopped onion to add in, because they make everything better. I couldn’t find fire-roasted corn, so threw some frozen corn in the pan after I removed the garlic and onion. That seemed to work in a pinch. I didn’t have any dried parsley, but I added a tablespoon of fresh parsley from the garden with the kale. My husband and I both enjoyed this recipe, and it was easy to make. It’s one of those recipes that will be great to tweak each time I make it. We will definitely repeat this one!
This is good on a cool evening and smells divine! We made it as a stew and served it with rice to make it a green – grain bean meal. We added salt to bring out more of the flavor. I had not included corn in my curries in the past, but like that addition. Served it with bread.
I thought it was very good but 2 TBSP of curry, garlic and onion seemed high to me, so I used 2 teaspoons of each and it turned out great. I made it in the instant pot, added kale afterwards and served it with brown rice.
Was a bit nervous because it’s not usually my thing, but we paired it with some veggie rice … oh my! So hearty, too.
Really enjoyed this soup. It was easy to make. Will make again, but will cut back on the curry. A little to spicy for our taste. I used riced cauliflower, which was good, but not really necessary. It got really thick so I had to add some more broth. Tasty recipe!
I am am use to eating lentils but never this way. I was different and tasty
I used diced onion and minced garlic instead of powder, and added one cup of coconut cream in the end before turning off the heat. It was so yummy. My family loved it.
Delicious! Thank you!
Substantial and hearty. I added salt for more flavor.
Yum! So good! I added a little cashew cream but the rest was just as you suggested. Thank you!
Cashew cream was def an excellent addition! Added that extra creaminess
I little bit too much curry for my taste, but in general, a very yummy stew. And the DH loved it. I used onion and garlic in place of the powder, spinach (for the DH) in place of the kale, small green lentils (what was available), and turnips instead of celery.
Will make again!
I wasn’t able to find fire-roasted corn, but the type I used was fine. I let it simmer most the day, so it did turn to stew. I thought it would be too much with all those spices (and amounts), but no, it was amazing.
I made it tonight. It was interesting and not too spicy. Looked the protein in the lentils.
Yum!!! I hardly make Indian food, but this was doable. It was SO easy to make! And turned out great! I served it with Naan. Our family is also big meat eaters. This was filling and satisfying. We didn’t miss the meat!
I love to toss it in and cook it. Very tasty!
Really enjoyed this soup, although I did make several changes. Didn’t use corn, onion or garlic powder. Sautéed veggies first in Ghee which in not vegan. Used my own spices consisting of sweet curry, turmeric, cumin seed, black pepper, and ginger. Used chard instead of kale and sautéed the stems with other veggies. Served it with a 50/50 blend of jasmine rice and quinoa. Really enjoyed as did my husband. Sautéing the veggies first seems to deepen their flavor and it also thickens the soup a bit. You could also cook the grains with the veggies and lentils similar to the way kitchari is cooked.
Yummy! Made it in my instant pot. Love the flavors!
This soup was delicious! I made the stew version, used regular corn vs fire roasted, fresh parsley from my garden, and added a sprinkle of cilantro since I had a full bunch to use. Definitely a hearty fall meal I’ll prepare again.
Very tasty, I added a little more curry and a Thai red chili pepper for lots of flavor. I put a slit in the chili pepper and added it whole with the stem so I could pull it out at end of cooking. The flavors will probably be more intense tomorrow when I reheat it.
Delicious! I added more broth for a soupier effect. Flavor was great & very filling.
This was one of the best meat free meals I have made and eaten in forever! Inexpensive but so full of flavour and super easy to make.
It was very filling and nutritious. I’m not fond of curry but my partner enjoyed it very much.
This was not my favorite soup, but it was ok. I loved that it had a lot of veggies in it. This was my first time using red lentils. Maybe once the flavors mesh a little more it’ll taste better. I ate it as soon as it was cooked tonight, so that may make a difference.
This was very tasty! I did reduce the amount of curry powder and it still had plenty of kick.
I really loved this soup!! It was a tad too spicy, so my husband (crazy man) did not like it. He’s willing to try it again, so next time I’ll only use 1 tbsp of the curry. I ended up having to use 1 sweet potato, because I only had 1 white potato. It was so stinkin’ good!!
I did add a dollop of sour cream on top to cut the heat a little bit, but overall, I think this one’s a winner!
We love curry! It was amazing with the amount of veggies! The lentils are the perfect protein for meatless Monday recipe!
This soup was delicious, nutritious, and pleasing to the eye with all its colors! First time making a lentil curry soup and I was amazed at how easy it was, yet so flavorful! Very filling with the basmati rice I added!
It was really good. I loved the flavor of the fire-roasted corn and added the whole can into the soup with some extra lentils. It was good with a bit of rice. The adults liked it but the kids didn’t care for so much curry. We’ll do this recipe again sometime.
We grilled corn with our dish and it was so delicious. I recommend adding extra corn if you are a fanatic! It really balances the bitter heat of the curry.
I was really looking forward to this one after making it a few days ago since I knew the flavours would have time to meld. I love a good curry! Mine was good, but not great. Maybe because I used my own veg stock (might have less flavour than store bought?), perhaps my powdered garlic and onion wasn’t the best, or maybe I would have preferred the suggested brown instead of white rice? I didn’t have fire roasted corn, so tried pan-frying. I forgot the kale, so topped with an avocado and cilantro instead. 🥑🌿 A yummy and warming meal on a cool Autumn evening. 🍂
This was really delicious. I love carbs. Rice, potatoes, lentils, corn? Yes please! I used a South African curry blend I had on hand and almost all the veggies were from my CSA share. I even had homemade veggie broth from scraps I save up in the freezer until I have enough for a big pot. Overachiever? Nope. Just found things to do during lockdown and kept doing them. 🙂
I made this in the soup challenge and it was delicious! I can definitely see us adding this in as a regular fall/winter meal.
Similar to another recipe I sometimes do, using Italian seasoning instead of the curry. I liked this version just as much. Instead of garlic and onion powder, I used chopped onion and minced garlic. Also added red bell pepper since I had some. I am from south Louisiana and we put the trinity (onion, celery, bell pepper and garlic) in most recipes. Used cabbage instead on kale because it was on sale and my husband dislikes kale. He did eat all his soup tonight. This was my first time with red lentils. Only simmered about 15 minutes and they seemed to disappear. Maybe I need to add them when veggies are halfway done.
I made this more like a stew and really enjoyed it. I used the fire roasted corn and extra kale.
Sooooo simple and so delish! Definitely putting this in the repeat file. Whole family loved it.
#simplegreensmoothies 10-day soup challenge
This was filling and felt like a great comfort food but I think I might make a few adjustments next time like sweet potatoes instead of gold and maybe not serve with rice as it just felt very carb heavy to me.
Red lentil curries are always a favorite in our house and this recipe did not disappoint.
The stew took much longer to cook than the recipe suggested, in order to get the carrots tender. Otherwise it is quite delicious.
This soup makes me excited for Autumn. Such great curry flavors. Might try sweet potatoes next time instead of russet.
I’ll definitely put this soup on repeat but with a few changes – I think it can definitely tolerate more kale and some salt. I’d like to play with some different toppings for texture and flavor too – like sliced or picketed jalapeño, Thai basil, toasted cashews or coconut. Oh and I’ll cook it less than 25 minutes! Made it with homemade veg broth and flavor was great!
This was a winner soup for my family. I loved how easy it was to prepare. Next time I will add chopped onions and garlic instead of using powder. It was served as a stew and was very satisfying.
I don’t see where to rate it except a comment here! Lentil soup is always a favorite! I use Goya lentils, Thrivelife freeze dried veggies, and Savory along with the curry, and it was really good! Served up with sourdough bread! Always a cozy one!
The soup was delicious, and quick and easy to make. Used fresh onion, garlic and parsley and thought they worked well. Used some sweet potatoes along with gold. Will make again.
The hubby made this for dinner tonight, he couldn’t find roasted corn at our local supermarket but it still turned out pretty good. He prepared it more like a stew this time, next time we’ll try more like a soup. We aren’t vegan but try to go meatless at least two days a week. We’ll definitely be adding this recipe to the rotation.
Amazing flavor! I ate it with Brown rice and couldn’t get enough. Looking forward to lunch tomorrow already!
I like that it’s nutritious and filling. I didn’t like that it didn’t look like the picture after following the directions. The picture has the vegetables separated by color like in a Buddha bowl but it didn’t instruct how to get that aesthetic as all ingredients are combined at the beginning. I was missing a punch or kick of flavor. I was expecting the curry to have a lot of flavor but I didn’t notice it too much. To be fair I added extra kale and the 1cup rice (but I used mixed wild rice) to the pot at the end so maybe it diluted the flavor. Not sure what I should add to kick it up, maybe a little lime or lemon and red pepper.
The soup is very good. I was worried about the turmeric flavors but it all worked. I would highly recommend it. My husband and I had it with white rice and it was a great complement.
I really enjoyed this soup. All of the different flavors and textures mixed together made it even better. Everyone loved it. I put it over cilantro & lime jasmine rice.
This soup is excellent for a hearty fall dinner. I could not find red lentils at my local grocery store so I used green. I also used collard greens instead of kale because that’s what I had on hand. I topped it off with a little Frank’s hot sauce. I plan to try this recipe again when I find the red lentils. I made my own fire roasted corn and it really made the dish extra special. #simplegreensmoothies #10daysoupchallenge
The whole family enjoyed this meal tonight. My husband and son miss meat, but they thought this was delicious and cleaned their plates.
My husband and son miss meat, but they thought this was delicious and cleaned their plates.
This curry is so delicious!! I traded red lentils for green. Picked up my farm share while this was simmering & got radish greens – added those in addition to the kale and was great. I didn’t have fire roasted corn, so added a jalapeño instead and gave it good heat. This will become a staple in our household – an instant hit & so easy to make!
I used a lentil mix, used only 4 cups veg broth and doubled the amount of kale – love our greens! Served over a small serving of rice and we found it to be very filling and more than 4 servings total. Will try again with a Madras curry powder next time.
I liked this. I made it in an Instant Pot so it was real easy.
I plugged the Instant Pot back in to cook the kale and left it on a little too long so things were mushy but it was still quite good.
Delicious and super easy to throw together. Love it.
I really liked this! I think if I’m already cutting up veggies, I’d just add in chopped onion/garlic next time, but I loved the texture and the heartiness of the stew!
Full of flavor, my family loved it! Just wondering why salt is not listed in the ingredients :-). I added some at the end for taste. Also, my curry powder was a little too strong and so I will need to temper that down so the taste is not too strong.
I love the , I had to change up ingredients because I can not have lentils. Thank you for sharing.
The next one is better than the previous! This soup is soo good, I had green lentils and did it with those and so yummy…can’t wait for tomorrows’.
Yum! And super easy
This is my new go-to recipe for a quick, easy, and healthy curry. Roasted frozen corn and used that in place of the canned corn. I was shocked when I saw 2 Tbsp of both onion and garlic powder, as I’ve never used that much in any recipe before but went with it, and wow did they add so much flavor! Put everything in my Instant Pot and cooked on high pressure for 5 min, npr for 10 min then released the rest of the pressure manually. Also great frozen for future meals.
Very tasty! Forgot to add the kale, oops 😅 next time. Still really good.
Made this recipe pretty much as is but did 2 cups veggie broth and 3 veggie stock, as that’s what I had😁. Turned out good. Hubby who likes curry enjoyed a bowl before I added the kale. I enjoyed mine with the kale and over jasmine rice.
This is delicious and so easy to make. I made it as a stew and loved it.
I love how you could make this recipe into a stew and hearty too. The curry was perfect. My small kids ate it up. I added a mix of red lentil, bulgar and quinoa.
This was easy to make, satisfying and filling. I did add some cashew cream to my individual serving, I wanted just a hint of sweetness to go with the curry. The taste was good.
So easy to put together. Made the rice on the stove while the soup cooked in the instant pot. Delicious flavor although I only used 1 TBSP curry as I don’t handle spice heat. Will be making this again.
This is yummy and easy to make. The house smelled so good! Even the hubs enjoyed it.
I made the Red Lentil Curry Soup; Again I have to be gluten free, so have made a gf Curry Spice . It turned out very delicious;
I set it up in Crockpot & cooked on low 4-hours. It was perfect; the lentils were perfect. I made a brown rice which went well w/the soup and we had the basil pesto.
I plan to continue making the soups on the 10 Day Challenge but have to take a break as I have not more space for storage of left overs. We are Full-time RV’er’s & our space is limited. Thus will have to eat up our left over tomato soup & the Red Lentil Curry Soup before moving forward.
The soup was satisfying and filling. I did add some cashew cream as I wanted just a hint of sweet to go with the curry. The taste was good.
I cut down the amount of curry powder so it wouldn’t be so spicy and just realized I forgot to add the kale. Will have to add it to my leftovers for lunch tomorrow. Got positive reviews from the whole family. So good and filling!
Curry is not my favorite, but with the rice it was very tasty and a nice meal. I did add a cut up tomato was the only change I made. I added some of the cashew cream to add more favor. I would make it again. I am freezing a pint of each of the soups for later. It is only myself and husband so I usually have extra. Thanks.
Good recipe – loved the toppings!
Yum!! This was so full of flavor, hearty and insanely easy. I love that you literally just throw it all in a pot, and I personally liked the option to do less broth and make it more of a stew.
I added brown rice and it was thick almost like a stew. So yummy!
So yummy! I used a little less than the listed amount of curry powder and it was perfect for us. We served it with brown rice and it was a very filling meal. Definitely going into our “make again” folder.
I used 4 cups of stock to make the stew and added jasmine rice. My daughter loved it and so did I!
This was super easy and quick. I massaged the kale to take some of the bitterness away, which worked. Next time, I want to try spinach or chard instead. Very filling meal!
This was good, not as flavorful as I would have liked though. Made mine in instant pot and added actual onion and garlic instead of the powders. I would have liked more lentils and would put in green lentils along with the red lentils next time. And maybe use sweet potatoes and white potatoes.
This was a 4 star for us. Not as flavorful as I would have liked. Next time would add some green lentils too and substituted half of the potatoes with sweet potato. It was certainly easy to make though, so that was a bonus. Made mine in the instant pot.
I enjoyed the flavor and texture, and that it was filling but not heavy. My kale was a day or so past its prime, so I used some spinach instead. I think next time I’ll try some Thai red curry paste instead of curry powder. I feel like the ingredients would lend themselves to that flavor profile. Yummy!
Soup was better after it sat for a few hours. I always find recipes with dry curry powder taste a little dusty, maybe because I can’t find good stuff. I usually use curry paste in my recipes, I will try that next time. Also cooked in the instant pot for 10 minutes and it worked out well.
This had great flavors. I loved how easy it was to make with all my veggies prepped. Made coming home and cooking after a 12 hour day a breeze!
This was a super filling meal and really warmed me up on a cool Fall day! I added chickpeas for some additional protein. Some homemade naan would be a great side dish.
It had a very good flavor, but I used the concentrated vegetable broth and evidently used too much as it was too salty. That was my fault. I will make it again and correct this.
I love everything curry! My husband I both ate our bowls of soup without talking and we wanted more because it was so fabulous.
I’ve never tried making a curry dish, out of a general fear of not even knowing how to begin. I found this reciepe super easy to follow, and it came out delish! It seemed like the lentils went from still crunchy in the middle to suddenly DONE!, so watch the final cooking stage carefully so your potatoes and lentils don’t get overcooked. I chose to add more salt at the end, but overall my family found this to be a super tasty curry recipe that we ate served over a healthy brown rice!
Delicious and easy to make
I had mine with brown rice.
I will definitely be making this one again
I’m glad I tried this recipe for the 10 day soup challenge. Even though I’m not a fan of curry it is actually pretty good. I will definitely make it again.
Yum! Flavorful, filling, comfort food soup. Served with rice as suggested. Can’t wait for leftovers!
I served the soup with a scoop of jasmine rice. the soup had a nice spicy flavor. I used regular corn. I couldn’t find the fire roasted corn at the store.
Good flavor, I’m a wuss so we had to cut the curry in half. I am not a fan of potatoes and rice so next time I will sub potatoes for cauliflower or some other hearty veggie. But yummy!
We added sriracha sauce, salt and pepper. I also added cottage cheese to make it more like a paneer dish. That might sound weird, but it worked for my palate!
Very flavorful and filling! In hindsight, I wish I would’ve added more broth. The stew style ended up being too dry, so I would definitely add more broth next time.
Onmi this was soo good and hearty! I added the brown rice and felt like I
Had a whole meal and some!! Felt full and the touch of curry was something I didn’t know I needed!
I absolutely loved this soup!! I made it thick more like a stew and just ate it on its own. Cannot wait to have it for lunch tomorrow!
Everyone has their own preference for spiciness and I wish I had reduced the curry by half. It is a relatively new taste for us.
Overall, the soup and rice were filling and generally good.
Super simple yet so delicious. It became my family favorite instantly. It’s a meal by itself. Thank you for amazing recipe!
I was very curious about this soup/stew; the ingredients list and the spices list were unusual to me and I was not sure what to expect…! It smelled delicious as it was cooking and I could not wait to try it out. It was so hearty, ‘comforty’ and bursting in flavor; 4 out of 5, as I personally thought the white rice (which we don’t usually eat) did not add much. Modifications wise, I did not follow the recipe as in, dump all ingredients in, instead I took the time to sauté the celery, (while I charred my corn as I was not able to find it already done), then added the spices and roasted them each for 1min, then added the carrots, potatoes, and charred corn, and after a few min the rest of the ingredients. From there, followed the instructions, brought to the boil, simmered for 25/30min, added the kale. A winner in this house!
Great soup/stew! I did cook it for about 20 minutes only so the lentils will be more crunchy. I used raw corn and it is just a burst of sweetness. Will do it again.
This was delicious! I made it like a stew and it was hearty and satisfying. I love that it’s healthy and vegan too!
Delicious but a bit too spicy for the kids.
I really enjoyed this soup though I found I had to add some coconut sugar, lime juice and curry paste to cover a bitter flavor that came from the curry powder but after adding the extra ingredients it tasted really good with lots of flavour. I loved how easy this curry was to make.
I liked this better than I thought 😊 It was very hearty, more like a meal. The only drawback was that I don’t think it would freeze well (usually I have leftovers so that’s important) but very good!
Overall, we really enjoyed the flavors that this brought to the table. We did have to add a tad bit of salt. We poured it over rice and we’re both blown away at how filling it was.
My favorite so far! So yummy and filling!
Very good soup. I added toasted chickpeas instead of roasted corn. It”s a very good full dish.
I wasn’t too sure if my family and I would like curry as I have never cooked with it before but everyone loved it! I added extra veggies and served it over rice. I couldn’t find red lentils so used green. Next time, I may add a can of chickpeas. My family said to keep this recipe and make it again!
We enjoyed this a lot, I added a bit of fresh lemon juice and served w/basmati rice.
Made it like a stew and served over cauliflower rice. Delicious!
Overall I enjoyed this recipe! I love lentils and don’t find myself cooking them as often as I would like so this recipe was fun! It was also so easy so prep ahead of time and then combine and cook for a fresh meal! 4/5 stars because I felt the overall flavor was a little bland — maybe could have used some salt, tumeric or fresh onion. I do think that the quality of curry powder may have impacted my meal too. Regardless, as a party of one, I am looking forward to my leftovers and will play around with the spices moving forward.
The taste was good. Very thick (and I used the 5 cups stock option). It was more like a Dal with veggies over rice. I’m saving the recipe and will make it again, as a Dal curry recipe, not when I’m looking to make soup.
This soup was so good and very filling! The house smelled great and I had enough left over for lunch the next day.
I love this soup! I added a little more veg than called for, just to make a thicker soup but really the soup stands on its own (without the extra veg). I had it for dinner and then had it for breakfast the next morning. It is tasty and warming and just right for the cooling season.
This is a really great hearty soup! It is surprisingly filling and easy. I used Coconut Jasmine rice with it and made it a little less runny more like a stew and it was delicious! Highly recommend!
Pretty tasty! I love curry dishes so I wasn’t surprised. *Picky son approved*
I did this in a crockpot and probably put in a little too much broth. It was pretty mild! But very filling…
Flavor was great. Liked it as a soup with more broth. Will be sharing with my daughter!!
Very good as a stew, I added the rice to the mixture so it was more stew like. It has a nice kick and definitely warms the tummy. I might put less curry powder in next time as my family are not big curry eaters.
I made this recipe like a stew, using less broth. It was very filling without the rice. My husband is really enjoying my participation in this soup challenge and he agrees with me that this soup/stew is absolutely delicious!!! The aroma is still lingering in our home this morning!!
Pretty good. We haven’t used curry much and it was a little spicy for some of my kids but a nice flavor. We will make again but probably use a little less curry.
Super tasty! I ran out of curry powder, so I made my own and went light on the chili powder, since I’m a whimp with spice, lol. I forgot to make rice, but I’ll make it with the leftovers and then use the extra rice to make onigiri!
I’ve been raving about the soup ever since I enjoyed a large bowl for my supper last night. I’ve given copies of it to my 3 daughters and my daughter-in-law. I had it with the rice and Yes! It’s thick and rich and delicious. Just as a stew should be. I’ll be making this often this fall and winter.
This one was tasty and filling. Turns out I didn’t have a bouillion cube so I found some organic bone broth in my freezer and used it which worked very well.
I really appreciate how you packed the soup with vegetables and flavor and offered a “stew” option which I prefer. Next time I will use half the recommended curry as it overwhelmed the soup. Thanks for great recipe.
Really great recipe! Delicious, filling, and great with rice. This will definitely be added to our red lentil soup rotation this fall and winter.
I’m a day behind, but just made this soup, more like a stew, and served it over jasmine rice, only added a bit of salt. Very tasty! I’m loving the recipes and variety so far. And the freshness!!
this recipe is a perfect way to slip into both indian flavors and vegan food!!! I used my rice cooker to make the soup/stew and did not have to watch it on the stove cannot beat that for simple!!
The red lentil curry soup is oh so delicious. It is a hearty soup with few ingredients, quick and easy to prepare and worthy of 5+ stars.
I replaced the parsley with cilantro. Really boosted the flavor.
I don’t usually like curry, so for this recipe I reduced the powdered ingredients to 1.5 tbsp onion/garlic and 1.5 tbsp curry powder, I also omitted the corn. To soften the bold sovry flavor, I added 2 tbsp cream at the end. Recipe is adaptable, and will be good with more fall veggies: hard squash, sweet potato
I put too much kale in the soup that drowned out the curry flavour.
Another winning recipe. It is a filling and satisfying stew. My husband gave me only one rule. It has to taste good. So it does. Thanks
The soup is delicious! Full of flavor. I used fresh corn and some chopped onions. I also ate with rice.
lots of flavor, Curry has not always been a favorite but the family loved it with the rice.
OK, here I go again. took me a while to find this spot. I’ve commented in two other places, sorry… Love curry, English, Indian and any other type I can find. I’m also a soup freak and make all my own stocks and live on soups in the winter. I would probably leave out the corn next time and add sweet potatoes and/or chick peas. Not super sure about the rice but that was OK. Also used green lentils, didn’t have red ones.
Love this kind of soup.
Surprisingly good, easy to make, not oily. Will make again. Missing something, not sure what, but still good, happy to eat leftovers. Maybe next time I will ray what other commenters adjusted: omit corn, try sweet potato, use cilantro instead or maybe will try as garnish. Appreciate this recipe, thank you.
Lentil soup is a household favorite and this recipe is yummy! Love the curry flavor!
Tasty and quick.
This soup is delicious. This was my first time using dried beans to make a soup. Normally, I buy canned beans, but I will use dry beans going forward. It was easy to make, quick, flavorful and filling. I ate it with rice one day and the next day I had the leftovers with a piece of crusty bread. I will make this soup again.
Was great! Hardy – I went for the stew version and love it.
Super yummy as a stew over rice! And a great way to get lots of veggies in
This was interesting to make! I enjoy curry and understand there are different types of curry so I was unsure of how this would turn out with the exact taste. Very satisfying, filling, and soul hugging haha. Mine became more of a stew (should’ve added more liquid) making it very hearty. I froze most of it for later and I can’t wait for later!
Omg, this is forget the napkin soup, lick your lips good. Although the store didn’t carry the fire roasted corn, used a blend of white/yellow and was still yum. Hubby with his latin flare, missing his beans (lentils) and rice, added slices of avocado to the basmati rice and soup. Caliente!
This soup is wonderful!! Easy to make and filling. I didn’t make the rice and only used ⅓ of the curry. Will definitely make it again!!
Delicious 😋 The family enjoyed it and even went for seconds..
I really loved this red lentil curry soup. Felt like delicious comfort food. I added steamed basmati rice, and it was a perfect whole meal for me and hubby. Thanks!
Loved this soup, and it was SO easy! Truly a one pot wonder – just mix together the ingredients in a pyrex bowl, then cooked using the pot-in-pot method in my instant pot. 20 min later, dinner was ready and I popped on the lid on the leftovers 🥣😋
Delicious and full of taste….better the next day.
I am always looking for a good lentil soup recipe in the fall/winter.
I’m not usually a curry fan, but this was really good!
Really enjoyed making this soup, enjoyed it even more when I ate it!
I made the recipe as originally posted with vegetable stock. The recipe was seriously short on salt. Maybe the bullion takes care of that. Otherwise, very tasty. I served the soup with rice. It made a great meal.