Curried Lentil-Vegetable Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup extra-virgin olive oil

1 tablespoon grated peeled fresh ginger

3 cloves garlic, minced

1 tablespoon plus 1 teaspoon curry powder

1 tablespoon tomato paste

1 1/2 cups dried green or red lentils, picked over

4 carrots, thinly sliced

2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper

1 5-ounce package baby spinach (about 8 cups)

2 pieces naan bread Plain yogurt and fresh cilantro, for topping


  1. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  2. Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  3. Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  4. Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

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