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Curried Lentil Soup [Vegan]

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Summer may not seem like the perfect time for a bowl of Curried Lentil Soup. That’s because we typically think a hearty bowl of piping hot soup is more of a winter dish. Soup has become typecast! I’m challenging us to reconsider our preconceived notions and give soup another chance at becoming a summer staple.

Here are some reasons I think soup can make a great summer meal:

You don’t typically have to fire up the oven to make soup which keeps the kitchen a little cooler when the weather outside is so hot
A batch of soup can result in leftovers for the week – another advantage for busy summer days
You can eat soup warmed up or you can eat it cold, making it a very versatile dish for a summer meal
The ingredients for most soups are things you can buy at your local farmer’s market
Soup makes a perfect companion to a summer salad.
So embrace the heat outdoors with a little bit of “heat” of your own in the kitchen by giving Curried Lentil Soup recipe a try.

Curried Lentil Soup

This Recipe is :

Dairy Free Vegan


  • 1 teaspoon olive oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons curry powder
  • 2 cups carrots, chopped
  • 2 potatoes, chopped
  • 2 tablespoons Bragg
  • ½ teaspoon turmeric, ground
  • ¼ teaspoon crushed red pepper
  • 4 cups vegetable stock
  • 4 cups water
  • 14.5 ounces canned stewed tomatoes
  • 2 cups dried red or brown/green lentils
  • 1 cup cooked brown rice
  • Salt and pepper, to taste


  • chopped green onions
  • tomatoes
  • vegan sour cream



  1. Sauté onion and garlic over medium heat in oil in large saucepan until onion is tender, about 5 minutes.
  2. Add curry, carrots and potatoes and cook until vegetables begin to become tender.
  3. Add remaining ingredients and turn up the heat until the soup comes to a boil.
  4. Reduce heat, cover the pot with a lid and simmer until lentils are tender, about 40 minutes.
  5. Add salt and pepper to taste.
  6. Garnish servings of your lentil soup with chopped green onions, tomatoes, and/or vegan sour cream.





Marly McMillen has a passion for life, family, vegan food, and names. She writes about all of these and more on her site at NamelyMarly. Marly’s podcast, NamelyMarly, can be found on iTunes, where she interviews people about their names. The people she interviews include famous authors, models, and even the people she meets at the park. Marly is also passionate about healthy food and shares vegan recipes as well.



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8 comments on “Curried Lentil Soup [Vegan]”

Click to add comment
Nancy Brady, RN
1 Years Ago

Is the COOKED rice for the final product? Or do you add it when you say "add the rest of the ingredients"?

5 Years Ago

How many servings is this, please?

6 Years Ago

Made this a few days ago and it's one of the best lentil soups I've had. Will definitely be making this again!

7 Years Ago

Oh this looks great. I already make lentil soup regularly, and I love curry, so this will be the next variation I try. Thanks Marly!

01 Aug 2011

You're quite welcome. Glad to meet another lentil soup fan!

7 Years Ago

This sounds great...but I think I'll hold off until the heat wave is over! But I can't wait to try it!!! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!

7 Years Ago

Someone asked about Bragg so I thought I'd share the link with you all. Bragg is a wheat-free alternative to soy sauce and is a liquid protein concentrate: http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html

28 Dec 2013

Bragg is actually the brand name for a variety of products, not just the Liquid Aminos. A quick change in the recipe would save a great deal of questions and trouble for the readers.

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