Recipe by Adina Silberman

Lemon and Curry Lentil Soup

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

Not your traditional lentil soup – but definitely a soup you’ll be adding into your recipe repertoire!


Lemon and Curry Lentil Soup

  • 2 medium onions, chopped

  • 3 cloves garlic

  • 3 tablespoons Tuscanini Olive Oil

  • 1 teaspoon Haddar Kosher Salt

  • 1/8 teaspoon black pepper

  • 1 teaspoon curry

  • 1/2 teaspoon cumin

  • 1/2 teaspoon ginger

  • 2 tablespoons nutritional yeast

  • 1 teaspoon turmeric

  • juice from 1 lemon or 3 tablespoons Heaven and Earth Lemon Juice

  • 3 medium carrots, peeled and roughly chopped

  • 1 cup lentils

  • 6 cups water

  • 2 large handfuls of kale


Prepare the Lemon and Curry Lentil Soup


In a large soup pot, sauté onions with garlic, olive oil, salt, pepper, curry, cumin, ginger, nutritional yeast, and turmeric on medium-high heat until they are soft and crispy –around 10 to 15 minutes. Stir often to ensure the onions do not burn at the bottom of the pot.


When the onions have a nice brown color, add lemon juice, carrots, lentils, and water. Bring to a boil and lower to a simmer. Cover and cook for about two hours, or until the carrots are soft and lentils are cooked through.


Blend the soup with an immersion blender. Add kale and mix, cook on medium heat for about two to three minutes. Serve.

Lemon and Curry Lentil Soup

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