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Curried Red Lentil Soup

Curried Red Lentil Soup

Ingredients (4 servings.)

  • Oil
  • 1 medium Red Onion, diced
  • 1 clove of Garlic, minced
  • 2-3 stalks Celery, medium dice
  • 1 medium Carrot, medium dice
  • 1/2 Sweet Potato, small dice (1/4 Butternut works well too…)
  • 1 tsp. Mustard Seeds
  • 1/2 Tblsp. Curry Powder
  • 1/4 tsp. Cinnamon, ground
  • 1/2 tsp. ground Cumin
  • 1 tsp. ground Ginger
  • 1/4 tsp. ground Coriander
  • 1/2 Tblsp. fresh Ginger, minced
  • 1 small, Red Chile, minced (take half seeds out)
  • 1/4 tsp. Tumeric
  • 1 cup dry, Red Lentils
  • 5 cups Water
  • handful Swiss Chard/Spinach, chopped
  • 2 Tblsp. Maple Syrup
  • 3-4 Tblsp. Tamari/Soy Sauce
  • Salt & pepper
  • Fresh Parsley, minced
  • Fresh Coriander, minced


  1. In a medium sized pot, over medium heat, sauté Onions, Garlic, Celery, Carrots, and Sweet Potato in Oil of choice for 3 minutes. Add the spices & sauté with the vegetables.
  2. Add the Lentils and stir to mix, then add Water and cook uncovered, for about 30 mins over medium heat. Stir frequently to prevent sticking, and cook until Lentils are soft. Add Swiss Chard and cook a few more minutes, until wilted.
  3. Season the soup with Maple Syrup, Tamari, Salt & Pepper, and sprinkle with fresh Parsley & Coriander to serve.
Can also be pureed smooth if you prefer…You may want to double this recipe if making for 4 people, as you will definately be wanting seconds!


Source: Recipe from Rebecca @ Blissfully Vegan

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