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Mushroom Soup

Prep Time:

Cook Time:



10 Minutes

35 Minutes

4 Servings


Vegan Curry Lentil Soup A Flavorful, Plant-Based Delight

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About the Recipe

This Curry Lentil Soup is a great source of plant-based protein, fiber, and vitamins, making it a nutritious and satisfying meal. Lentils are a good source of iron, folate, and other essential nutrients.


  • 1 cup dried green or brown lentils, rinsed and drained

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, diced

  • 2 stalks of celery, diced

  • 1 tablespoon curry powder

  • 4 cups vegetable broth

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté until onion is translucent, about 5-7 minutes.

  2. Add curry powder to the pot and stir to combine.

  3. Add lentils and vegetable broth to the pot and bring to a boil. Reduce heat to low and let simmer for 25-30 minutes, until lentils are tender and the soup is fragrant.

  4. Use an immersion blender or regular blender to blend the soup until smooth and creamy.

  5. Season with salt and pepper to taste.


  • You can add more or less curry powder to adjust the level of spice and flavor to your liking.

  • For added creaminess, you can add a can of coconut milk to the soup after blending.

  • This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prepping or for leftovers.

Organic Vegetables
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