This Curried Potato and Lentil Soup is hearty, spiced just right, and budget-friendly without tasting like it.

It’s built on cozy yellow potatoes, earthy lentils, and warm curry spices that make your kitchen smell like you’ve been cooking all day—even though it comes together in under an hour.

Think of it as the culinary equivalent of a weighted blanket with a little turmeric flair.

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Curried Potato and Lentil Soup Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 1½ pounds yellow potatoes (like Yukon Gold), diced
• ¾ cup red lentils, rinsed
• 4 cups vegetable broth (or chicken broth)
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Juice of ½ lemon (plus more for serving)
• Optional garnish: chopped cilantro, coconut milk drizzle, or chili oil

### Kitchen Tool Tips

Microplane grater
Makes quick work of fresh ginger and garlic for better distribution and flavor release.

Lentil sieve or mesh strainer
Helps rinse red lentils thoroughly, which improves texture and prevents excess foam.

Immersion blender
Optional—blend just a portion for a thicker, creamier consistency without losing all the texture.

How to Make Curried Potato and Lentil Soup

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger and cook for 1 minute more.
2. Add curry powder, cumin, and turmeric. Cook for 30 seconds to bloom the spices.
3. Stir in potatoes, red lentils, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes and lentils are tender.
4. For a creamier texture, blend 1–2 cups of the soup with an immersion blender and return to the pot.
5. Stir in lemon juice and adjust seasoning to taste. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

• Calories: 310
• Fat: 9g
• Carbohydrates: 45g
• Protein: 11g
• Fiber: 8g
• Sodium: 630mg

How to Serve

Top with chopped cilantro for brightness, a swirl of coconut milk for richness, or chili oil for heat. Serve with naan, flatbread, or warm rice for a complete and filling meal.

Storage

Fridge
Store in an airtight container for up to 5 days. The flavor continues to develop over time.

Freezer
Freezes well for up to 3 months. Let cool before portioning. Thaw overnight in the fridge.

Reheating
Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen if it thickens.

FAQ

Can I use green or brown lentils instead of red?

Yes, but they’ll take longer to cook and won’t break down as much—resulting in a chunkier texture.

Is this soup spicy?

Not inherently. The curry powder adds warmth but not heat. Add chili flakes or chili oil if you want more kick.

Can I make it creamy without dairy?

Yes! A splash of coconut milk at the end adds richness with zero dairy.

What if I don’t have curry powder?

You can mix your own with turmeric, coriander, cumin, and a pinch of cinnamon and cayenne.

Can I add greens?

Definitely—stir in chopped spinach or kale during the last few minutes of cooking.

Flavor Profile Breakdown

• Warm & earthy: Curry powder, cumin, and turmeric build aromatic depth
• Creamy & filling: Red lentils and potatoes make a naturally thick base
• Bright & balanced: Lemon juice cuts through richness for a clean finish
• Flexible: Easy to adapt with add-ins like greens, coconut milk, or protein

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If you try this recipe, I’d love to hear your thoughts in the comments below.