Easy Curried Lentils
These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget-friendly dinner that is also vegan and gluten-free! Try this for your next meatless meal!
Can we take a minute to talk about how awesome lentils are? They’re a nutritional powerhouse, loaded with tons of protein and fiber, naturally gluten-free & vegan, and they’re super cheap! Keep a jar of lentils in your pantry for one of those nights when you’re out of ideas… and then make these easy curried lentils!
One thing I love about this dish is that it really is built on pantry staples. You don’t need a ton of fresh produce, so you’ll probably have things on hand to make this at any time. And while lentils do take a little time to cook, this recipe is pretty hands-off. That means you can prep it, get it on the stove, and have the kitchen all cleaned up before dinner is served! These are my favorite types of recipes.
Tips for the perfect curried lentils
- Make sure your spices are fresh! The flavor of this dish relies heavily on the curry powder, so you want to make sure it’s fresh and fragrant!
- Be sure to use green or brown lentils. Red lentils won’t hold their shape in a dish like this and will produce a mushy result. Green or brown can be used pretty much interchangeably.
- I like to use Edward & Sons “not-chicken” broth, but feel free to use your favorite vegetable broth!

Easy Curried Lentils
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
Description
These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!
Ingredients
- 2 tablespoons olive oil
- 1 small, white onion, diced
- 1 teaspoon minced garlic (or 2 fresh cloves)
- 1 teaspoon curry powder
- 1 15 oz can of diced tomatoes
- 1 bay leaf
- 1/4 teaspoon salt
- 1 cup green lentils, washed and picked over
- 5 cups vegetable broth
- 1 cup water
Instructions
- In a large pot, heat the olive oil over medium heat
- Add the diced onion and cook for 2 minutes.
- Stir in the minced garlic and curry powder and cook for 30 more seconds.
- Add the tomatoes and bay leaf and cook for another minute.
- Add the lentils and salt and cook for 8 more minutes.
- Turn the heat to high and add all the vegetable broth and water.
- Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
- Remove the bay leaf.
- Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don’ thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
- Serve immediately or store in the fridge for up to 5 days.
Keywords: curried lentils
I know summer isn’t typically soup weather, but I love soup year-round. This recipe also reheats well, so it’s a great thing to prepare at the beginning of the week and pack for lunch!
I made this last week and packed up my leftovers for lunch. I love that the protein and fiber in this can keep me full until dinner!
Looking for a different way to use lentils? Try these Moroccan Spiced Lentils!
Never mind that I just ate because this is making me hungry again. I like lentils but don’t eat them often enough, much less green ones as I usually have the red kind at hand. But variety is the spice of life so I guess I really need to change that up this year.
I have a confession: I don’t like lentils. That said, one of my missions for this summer is to find a way that I will like them! I want to try this and see!
Have you ever had them in a salad? I know so people don’t like them heated up but they like them cold!
I love lentils as well and I’ve been eating them a lot for the iron. I love to throw the leftovers into my omelets. It sounds weird but it’s good!
Ohhh I could see that being good!
Yum! I just read another lentil recipe today that looked delicious! I guess I need to buy some lentils haha!
I recently have discovered my love for lentils and we recently made a soup very similar to this. I love how nutritious they are and how simple they are to make. Even my 2 year old son will eat them.
I always have a few bags of lentils in the cabinet, they really are so nutritious and so simple to prepare! I love soup all year as well, this curry is calling my name!
They’re definitely a great thing to just have in your pantry!
I’ve tried to like lentils but I just don’t. They really upset my tummy. I did find a lentil soup I liked once at a Moroccan restaurant in Portland.
Oh no! Maybe it’s all the fiber? If you like Moroccan flavors, you should try this chickpea soup ๐ https://iheartvegetables.com/2016/04/18/moroccan-chickpea-soup/ No lentils!
i LOVE lentils!! So stinkin good. Funny story, I have curry powder and have no idea how to use it. How perfect is this recipe for me?? Though it means having to turn on my stove, which Im not too fond of right now. Too freaking hot!
Haha I totally understand! We JUST got air conditioning in our house (our old house didn’t have it before!) so it’s made A HUGE difference! Now I can actually enjoy soup again ๐
Hi Liz! I found your blog from the Meatless Monday’s linkup with Deborah.
This soup sounds amazing. It’s weird – I love lentil soup and will order it any time I go out when they have it on the menu but I have not yet made my own. I’ll have to try yours, it sounds really tasty. ๐
I saw on your about me you’re vegetarian and that veganism wasn’t for you but if you have any vegan recipes (like this tasty soup) you’d like to share, I’d love it of you linked up to our Healthy Vegan Fridays party too if you get a chance. I’m all about sharing the veg love. ๐
Pinning the recipe to try it soon!
Oh, awesome! I still make tons of vegan recipes so I’ll definitely join the link up! Thanks for stopping by!! ๐
This sounds amazing!
★★★★