Curried Lentil Soup

Emily Jacobs


  • 3 Tablespoons  grapeseed oil
  • onion, diced
  • carrots, peeled and diced
  • celery stalks, diced
  • garlic cloves, minced
  • 1 Tablespoon  curry powder
  • 1 Teaspoon  cumin
  • 1 Teaspoon  coriander
  • 4 Cups  vegetable stock
  • 1 Cup  lentils
  •   Juice of 1 lemon
  • bay leaf
  •   Salt and pepper, to taste
  •   Chopped cilantro, for garnish
  •   Sour cream, for garnish

Add spice and heat to your next lentil soup with warm curry flavors. 

Click here to see 10 Quick and Easy Vegetarian Recipes


In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices and cook for about 1 minute. Add the stock, lentils, lemon juice, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. Season with salt and pepper. Ladle into serving bowls and garnish with cilantro and a dollop of sour cream.


Calories per serving:

305 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 46g 70%
  • Carbs 163g 54%
  • Saturated 5g 23%
  • Fiber 34g 136%
  • Sugars 18g
  • Monounsaturated 8g
  • Polyunsaturated 30g
  • Protein 53g 106%
  • Sodium 736mg 31%
  • Calcium 295mg 30%
  • Magnesium 175mg 44%
  • Potassium 2,287mg 65%
  • Iron 17mg 96%
  • Zinc 8mg 51%
  • Phosphorus 698mg 100%
  • Vitamin A 1,066µg 118%
  • Vitamin C 62mg 104%
  • Thiamin (B1) 2mg 126%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 2mg 78%
  • Folic Acid (B9) 991µg 248%
  • Vitamin D 0µg 0%
  • Vitamin E 15mg 77%
  • Vitamin K 62µg 77%
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