Curry lentil soup is very flavourful while being completely plant-based. Loaded with winter vegetables, this vegan curry lentil soup is perfect for the cold months of the year and the vegetarian days.
In the winter, we often long for warming soups. When I don’t have bone broth handy or doing a meatless day, a curry lentil soup is very quick to cook up a large batch. Just load up the curry lentil soup with winter vegetables to make a complete balanced meal in a pot.
More soups for winter you will love:
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
- Immune-Boosting Chicken Broth Seaweed Egg Drop Soup
- Chinese Herbal Healing Oxtail Soup
- Natural PMS Remedy: PMS Relief Herbal Chicken Soup (四物汤)
- Adrenal Support Chinese Herbs And Pig Stomach Soup (四神汤)
I have talked about soaking grains and legumes over and over on this blog, such as in the Forbidden Rice & Red Bean Congee recipe, Turkey Quinoa Pumpkin Soup, or Sprouted Chickpea and Sweet Potato Hummus recipe. Soak your grains and legumes whenever possible to reduce anti-nutrients and phytic acids, reduce cooking time and improve digestibility. Your digestive system and natural gas bill will thank you for it!
I must admit, planning ahead of time is often the hardest part of feeding my family healthy meals. But with red lentils fairly quick to cook, they don’t take a lot of time to soak either. Give the red lentils a good rinse, and soak them for 6 to 8 hours. There is enough time to soak red lentils in the morning when you decide to have lentil soups for dinner. This curry lentil soup has become a favourite on busy winter days and vegetarian nights of the weeks!
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Loaded Vegan Curry Lentil Soup with Winter Vegetables
- 3 clove garlic, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium parsnip, diced
- 2 cup red lentil, dried
- 1 cup kale, finely chopped
- 2 inch ginger root, grated
- 1/4 cup coconut oil
- 6 cup water
- 1 tsp turmeric powder
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Rinse the red lentils and soak for 6 to 8 hours. If you don't have time to soak the lentils, just wash throughly. I like to soak my lentils to reduce phytic acids and improve digestibility. Drain away the water immediately before cooking.
- In a large stainless steel pot, heat the coconut oil. Sauté diced onion, carrots, minced garlic for 5-7 minutes on medium-high heat until fragrant.
- Add the red lentils and 6 cups of water into the pot. Bring the pot to a boil and then simmer for 15 to 20 minutes.
- Add the diced parsnip, grated ginger, turmeric powder, ground cumin, ground coriander, season with salt and pepper. Simmer for another 7 minutes until parsnip is soft. Stir in the kale, simmer for 5 -7 more minute until kale is tender, remove from heat.