curried lentil protein soup

This curried lentil protein soup is perfect for these cold days! There’s nothing like the smell of a delicious soup cooking to warm up your kitchen. We wanted to come up with a soup that is not only delicious but great for your body as well. This curried lentil soup is loaded with whole foods and plant based protein. We also would recommend this soup for anyone who plays sports or has an active lifestyle! Potatoes and carrots supply the body with healthy carbohydrates for energy. Lentils load this soup up with protein and fibre. Sometimes soups aren’t filling enough for us, but one like this is!

You could add so many different vegetables to this recipe and it would still work. The powerful curry spices give it such a delicious flavour. One ingredient in this soup – turmeric, has been known to have many health benefits regarding inflammation and has strong antioxidant properties. We hope you love this health focused recipe as much as we did! We love to share the benefits of a plant based diet and healthy eating in general with others. Enjoy and be sure to tag us on socials if you recreate it!

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Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy


Prep time


Cooking time




  • 2 medium yellow potatoes

  • 5-6 medium carrots, carrot quantity should roughly match potatoes

  • 1 lemon

  • 1 sweet onion

  • 3 cloves garlic

  • 1/2 cup lentils

  • 1 tsp fresh cilantro to garnish

  • 2 tbsp avocado oil

  • For spice mix
  • 1 tsp curry powder

  • 1 tsp turmeric

  • 1/2 tsp ground coriander

  • 1/4 tsp salt

  • 1/8 tsp black pepper

  • 1/8 tsp dried chilli flakes

  • For broth
  • 1 can full fat coconut cream

  • 1 can or 1 ounce crushed tomatoes

  • 4 cups vegetable broth


  • Prep: Peel and dice potatoes. Peel and chop onion. Remove greens from carrots and thoroughly wash. Dice garlic and grate ginger. Slice lemon in half and preheat a large pot over medium heat and add avocado oil. Finely dice cilantro.
  • Once oil is heated add chopped potatoes, onions, carrot, garlic and ginger. Add spice mix and stir thoroughly to coat veggies in spice. Squeeze lemon overtop and cover pot with lid. Stir every couple of minutes to avoid burning. The goal is to get a bit of caramelization onto the veggies before we add our broth.
  • Once veggies have softened, after about 10 minutes, add broth ingredients along with dried lentils. Bring to a boil and lower to a simmer. cover with lid and simmer for 25 minutes or until veggies are fork soft.
  • Remove from heat. Use an immersion blender or a standard blender to pulse soup until smooth and creamy. Serve and top with a sprinkle of fresh cilantro. Enjoy!

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