Curry Potato Lentil Soup

READY IN: 45mins
Recipe by Red Jenny

Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

Top Review by jahirschlynn

This was delicious. Had to substitute tomato paste for tomato juice, and threw in the whole can of coconut milk. Used 2 bullion cubes. Will definitely make this again.

Ingredients Nutrition


  1. 1. Fry onions in olive oil until beginning to brown.
  2. 2. Add garlic, celery and carrots and cook until beginning to soften.
  3. 3. Add spices and cook until fragrant.
  4. 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
  5. 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
  6. 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
  7. 7. Devour, but don't let the potatoes burn your mouth!

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