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 [Vegan]

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  • 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.


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