Curried Lentil Soup

Curried Lentil Soup with Kale

A vat of soup is a good thing — for feeding a crowd, for sharing with friends, for stocking the fridge, or for creating an aroma that rivets the home to another era — and nothing lends itself better to a vat than a 16 ounce package of lentils. What I like about lentils is that unlike dried beans, they do not need to be soaked. Within an hour, the tiny brown discs, which seem to hold so little promise, can be transformed into a robust collective of super foods and spices that are even better on days two and three. Most recipes call for a ham bone or bacon, and in my opinion, the following vegetarian version, served with cornbread, beats any of them.


  • 1 16 oz. package of lentils
  • 2 quarts vegetable stock
  • 1/2 cup uncooked brown rice
  • 3 Tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped carrots
  • 1/3 cup chopped fresh parsley
  • 2 cups chopped fresh kale
  • 1 14 oz. can of chopped tomatoes
  • 3 Tbsp. curry powder
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 2-3 cups of water


  • Rinse lentils, add to a large stock pot and cover with 2 quarts of vegetable stock. Bring to boiling and reduce heat to medium to continue cooking at a low boil for 30 minutes.
  • Rinse rice and add to a separate saucepan with 1 1/2 cups water. Bring to boiling. Reduce heat to a simmer and continue cooking until water is absorbed.
  • Heat olive oil in a large skillet. Add onions, carrots and celery. Cook at medium for 5 minutes until tender. Add curry powder, salt, pepper, and fresh parsley. Cook for an additional 2 minutes and add to cooking lentils.
  • Add rice.
  • Add tomatoes and kale. Continue cooking for 20 minutes, adding 2-3 additional cups of water as needed.
  • Serve warm.


One thought on “Curried Lentil Soup with Kale”

  1. We do a soup supper usually every week. I will try this next. Sounds good and hearty.

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