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Curry Lentil Soup Recipe

Updated: Feb 16

Oats in plates

For those of you not living in South Florida, there is something extremely comforting about cozying up with a warm bowl of soup on these freezing winter days! I love soup no matter what the weather and this recipe is one of my favorites. Making large batches of these nutrient dense soups are a great way to stock up your kitchen with healthy options that are not only nourishing but delicious too! You can even freeze these soups in smaller containers and defrost when needed. I personally love the flavor of curry which has many benefits one of them being anti-inflammatory properties. Lentils are also a great source of fiber and will keep you fuller for longer. I also like this recipe because it is so simple. Eating healthy does not need to be complicated or time consuming!


  • 4 large garlic cloves, peeled and finely chopped

  • 2 medium onions, finely dice

  • 1 tablespoon of avocado oil

  • 2 cups of brown/yellow lentils

  • 10 cups of low sodium vegetable broth

  • 3 carrots sliced

  • 2 large yellow potatoes cut into 1 inch cubes

  • ¼ teaspoon of cumin

  • 2 teaspoons of curry

  • 1 cup of chopped Bok choy

  • Dash of sea salt


In a small saucepan, heat garlic and onions in avocado oil over medium heat until soft, add Bok choy for another 3 mins. Wash lentils thoroughly. In a large stock pot, add broth and all other ingredients including the garlic and onions. Simmer and stir occasionally for at least one hour.

Enjoy and please let me know how it turned out!

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