Curried Lentil Soup

This soup is like a warm hug on a cold day. Are you experiencing too many cold days lately? Great, me too. I could use a warm hug. I could use more soup.

lentil-curry-soupI think I’m ready to officially declare soup to be one of my favorite foods ever. It’s an easy way to make healthy food – I’m not a big fan of steamed veggies, so soups are a great way to get those veggie servings without roasting or frying. And while we’re on the subject of vegetables, it’s very easy to adapt this soup to a vegetarian version – just omit the meat and use a vegetable broth instead of chicken broth.
lentil-curry-stewSaute onions, carrots, and celery. In retrospect, maybe this still counts as frying 😉
saute-soup-veggiesAdd garlic, ginger and curry powder and saute for 4 more minutes.  Then add lentils, tomatoes, kielbasa and broth.
lentil-curry-soup-cookingBring to a boil, reduce heat, then simmer until lentils are tender (mine took 20 minutes – cook your lentils according to package directions). Simmer, simmer, simmer. Good smells waft. Dream of a ready-to-go lunch for the next week and a half. Finally, the timer dings. It’s go time. Soup.
Curried Lentil Soup

Curried Lentil Soup

Curried lentil soup is a great way to warm up, especially in the winter months. Full of flavor and veggies, and easily adaptable to a vegetarian palate.


  • 2 tbs coconut oil
  • 1 onion, chopped (~1/2 c.)
  • 1 c. carrots, chopped
  • 1 c. celery, chopped
  • 2 cloves garlic, minced
  • 2 tbs fresh ginger, minced (can sub 2 tsp ground dried ginger)
  • 1 - 1.5 tbs curry powder
  • 2 c. dry lentils
  • 28 oz can of diced tomatoes (or 3 c. fresh chopped tomatoes)
  • 1 lb. cooked kielbasa, chopped*
  • 3 c. chicken broth**
  • Salt and pepper, to taste
  • Fresh parsley


  1. Heat the coconut oil in a stock pot. Saute the onion, carrots, and celery until tender.
  2. Add the garlic, ginger, and curry powder and saute 4 more minutes.
  3. Add the lentils, tomatoes, kielbasa and broth. Bring to a boil then reduce to a simmer. Simmer according to lentil directions until lentils are tender (15-20 minutes for my lentils).
  4. Salt and pepper to taste. Serve with fresh parsley, if possible.

*omit for a vegetarian version of this soup

**use vegetable broth for vegetarian version

heavily adapted from zestycook
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