One-Pot Vegan Curry Lentil Soup
This Creamy Vegan Curry Lentil Soup is your perfect go-to. Packed with protein-rich lentils and chickpeas, earthy potatoes, and vibrant kale, it’s a satisfying one-pot meal that’s as good for your body as it is for your taste buds.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.
Equipment
- 1 cooking pot
Ingredients
- 1 medium onion, chopped
- 1 large leek, sliced
- 3 Tbsp olive oil
- 3 ½ cups potatoes, peeled and diced (about 2–3 medium potatoes)
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, chopped
- 1-2 Tbsp curry powder (adjust to your taste)
- 6 cups vegetable broth recipe here
- 5 cups chopped fresh kale, thick stems removed
- 1 (15 oz) can lentils, drained and rinsed
- ¾ cup vegan cream cheese (or regular cream cheese)
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 of vegetable broth. 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 parsley.
Notes
For more precision (nutritional information), you'd need exact product labels or use a recipe calculator tool.