One-Pot Vegan Curry Lentil Soup

This Creamy Vegan Curry Lentil Soup is your perfect go-to. Packed with protein-rich lentils and chickpeas, potatoes, and green kale, it’s a satisfying one-pot meal.

Whether you’re meal prepping for the week, feeding a hungry family, or need a cozy bowl of something delicious, this soup hits the spot.

Ingredients for Vegan Curry Lentil Soup

• 1 medium onion, chopped

• 1 large leek, sliced

• 3 tablespoons olive oil

• 3½ cups potatoes, peeled and diced (about 2–3 medium potatoes)

• 1 (15 oz) can chickpeas, drained and rinsed

• 4 cloves garlic, minced

• ½ cup fresh flat-leaf parsley, chopped

• 1-2 tablespoons curry powder

• 6 cups vegetable broth

• 5 cups chopped fresh kale, thick stems removed

• 1 (15 oz) can lentils, drained and rinsed

• ¾ cup plain cream cheese or dairy spread (or vegan alternative)

Chickpeas: A Nutrient-Packed Powerhouse in Your Pantry

Cooking Instructions

• Chop onions and leeks. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onions and leeks for 8 minutes.

• Peel and dice potatoes (½-inch cubes). Rinse chickpeas. Mince garlic. Chop parsley, keeping stems and leaves separate.

• Add garlic and parsley stems to the pot; cook 3 minutes. Stir in potatoes, chickpeas, and curry powder; cook 1 minute.

• Pour in 6 cups boiling water. Bring to a boil, then simmer 20 minutes until potatoes are tender.

• Meanwhile, sauté kale in 1 tbsp olive oil for 5 minutes; season with pepper. Rinse and drain lentils.

• Blend partially for a chunky texture. Stir in cream cheese, kale, lentils, and half the parsley leaves. Season with salt and pepper.

• Serve topped with remaining parsley.

🔄 Tips & Variations

🥬 Switch Up the Greens

No kale? No problem. Try spinach, Swiss chard, collard greens, or even frozen chopped spinach. Just add tender greens during the last few minutes of cooking to avoid overcooking them.

🍠 Try Sweet Potatoes

For a sweeter, earthier twist, replace regular potatoes with diced sweet potatoes or butternut squash. They pair beautifully with curry spices.

🌶️ Add Some Heat

Want a spicier version? Add a pinch of cayenne pepper or a chopped chili when sautéing the garlic. A drizzle of chili oil or Hot Sauce Adjika at serving.

🍋 Brighten It Up

A squeeze of fresh lemon juice or a dash of apple cider vinegar at the end lifts all the flavors and adds brightness to the soup.

🥣 Texture Tips

Prefer a chunkier soup? Skip blending for a rustic texture with visible chunks of vegetables and legumes.

🧊 Great for Meal Prep

This vegan curry lentil soup tastes even better the next day! It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

🍽️ Serving Suggestions

This Vegan Curry Lentil Soup is hearty enough to enjoy on its own, but here are a few tasty ways to make it an even more satisfying meal:

🥖 Pair with Bread

Serve with warm crusty bread, garlic naan, or pita for dipping. The creamy texture of the soup is perfect for soaking up with your favorite loaf.

🍚 Serve Over Grains

Ladle the soup over a bed of rice, quinoa, or bulgur for an extra-filling dish—especially great for meal prep or feeding a crowd.

🧄 Top It Off

Garnish with:

• A drizzle of olive oil or coconut cream

• Fresh parsley or cilantro

• Chili flakes or hot sauce (for spice lovers)

• Toasted seeds or nuts for crunch (try pumpkin seeds or cashews)

❓ FAQ – Curry Lentil Soup

Q1. Can I use dry lentils instead of canned? Yes! If using dry lentils, rinse them first and simmer them separately or with the soup until tender (about 20–25 minutes depending on the type). Use about ¾ cup dry lentils to replace one 15 oz can.

Q2. Can I freeze this soup? Absolutely. This soup freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Q3. How do I reheat leftovers? Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of water or veggie broth if it’s too thick. You can also microwave it in short intervals, stirring between each.

Q4. Can I make it in a slow cooker or Instant Pot?

Yes!

• Slow Cooker: Sauté the onions, leeks, garlic, and curry powder first, then transfer everything (except cream cheese, kale, and parsley leaves) to the slow cooker. Cook on low for 6–8 hours. Stir in kale, cream cheese, and parsley near the end.

• Instant Pot: Use Sauté mode for steps 1–4. Add water and cook on high pressure for 10 minutes. Quick release, then stir in remaining ingredients.

Q5. Can I skip the blending step? Definitely! If you prefer a chunky, rustic soup, you can skip the immersion blender and enjoy it as-is. Or blend only half the soup for a mix of textures.

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