Lentil and Vegetable Soup

Lentil and vegetable soup
This lentil and vegetable soup is packed with flavor, not to mention vitamins, fiber, plant-based protein, and minerals. The red curry paste gives it flavor depth and some heat, so adjust based on your preference. Ground turmeric is not only flavorful, but also one of the most potent anti-inflammatory foods available, making it good for your overall health. Enjoy!

{Photo: Dana Paiz}
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  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4


  • 1 cup lentils, rinsed
  • 2 medium russet potatoes, cubed (skin on or skin off are both fine)
  • 2 medium carrots, diced
  • 1 large stalk (or 2 medium stalks) celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup leafy greens, coarsely chopped (we used baby kale, but spinach would work well)
  • 4 cups broth (we used vegetable, but chicken would be fine)
  • ½ tsp jarred red curry paste (add more for more flavor and heat)
  • ½ tsp ground turmeric
  • Salt and pepper, to taste
  • Garnish: chopped cilantro


  1. In a saucepan, boil 4 cups of water. Add uncooked lentils, cover with lid and reduce heat to simmer. Cook for about 15 minutes*. Drain and set aside.

    (* NOTE: You just want the lentils soft, not breaking apart. You can use any lentil in this recipe but be mindful that red lentils tend to cook and break down faster than green or brown.)
  2. While lentils are cooking, heat one teaspoon of oil (we used avocado) in a Dutch oven pot over medium heat. Add potatoes, carrots, celery, and onion. Lightly salt (this will help draw moisture out of the vegetables and help flavor the base of the soup). Sautee for about 5 minutes just to help get the cooking process started. Add turmeric and garlic, mix, and cook for another 2 minutes.
  3. Add the broth to the pot. You can use canned or boxed broth or make your own. We just added 4 cups of water and then 2 teaspoons of jarred Better than Bouillon vegetable paste. If you use this method, be sure to mix well to break up the paste. Add leafy greens.
  4. Bring soup to a low boil, cover, and reduce heat to simmer. Cook until vegetables are tender (15-20 minutes).
  5. Once vegetables are tender, add cooked lentils and red curry paste, and mix well. You should be able to find red curry paste in the condiments area of the world food aisle at most supermarkets. We’d recommend starting with about ½ teaspoon and then testing the heat level. You may want to add more for more flavor.
  6. Adjust salt and pepper levels to taste. Serve immediately. Garnish with chopped cilantro, if desired.

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