Curry Lentil Soup in 30 mins
This Curry Lentil Soup is an easy, tasty one-pot recipe where earthy lentils are simmered in a delicious curry sauce with aromatic spices, tomatoes, and vegetables. Traditionally made in just 30 minutes on the stovetop, this slow cooker adaptation makes it even more convenient—simply prep your ingredients in the morning and come home to a warming, flavourful soup. Completely plant-based and packed with nutrition, this recipe is perfect for lunch boxes, dinner, or meal prep
Watch: Curry Lentil Soup in 30 mins
Original recipe video — click to play
Original method: 30 minutes stovetop
Ingredients
Base
- 30 ml Olive oil
For frying aromatics
Aromatics
- 1 whole Large onion, chopped
- 2 whole Carrots, cut into discs
- 3 whole Garlic cloves, grated
- 1 tsp Fresh ginger, grated
Spices
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- ÂĽ tsp Red pepper flakes(optional)
Adjust to taste for desired heat level
Liquid
- 1300 ml Vegetable broth
Reduced from 1.2–1.4 litres for slow cooker cooking
- 400 g Crushed tomatoes, canned
One standard tin
Protein & Grains
- 250 g Dry lentils, green or brown lentils
Do not use red lentils; they will become mushy
Vegetables
- 450 g Potatoes, peeled and cut into bite-sized chunks
- 150 g Kale or spinach, chopped
Add in final 20 minutes of cooking
Preserves colour and nutritional value
Seasoning
- 1 tsp Salt
Adjust to taste
- ½ tsp Black pepper, freshly ground
Two twists of a pepper mill
Garnish & Finish
- ½ whole Lime(optional)
Squeeze over top just before serving
For brightness and flavour
Method
- 1
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and fragrant.
~5 minsTip: This step develops flavour; do not skip.
- 2
Add the grated garlic and ginger to the pan and stir constantly for 30 seconds until aromatic.
~1 min - 3
Stir in the curry powder, turmeric, ground cumin, and red pepper flakes. Cook for another minute, stirring, to bloom the spices and release their full flavour.
~1 minTip: Blooming spices in oil is essential for depth of flavour.
- 4
Transfer the sautéed onion, garlic, ginger, and spices to your slow cooker.
~2 mins - 5
Add the sliced carrots, vegetable broth, crushed tomatoes, dry lentils, and potato chunks to the slow cooker. Stir well to combine and distribute the spices evenly.
~2 mins - 6
Cover and cook on Low for 6 hours or on High for 3 hours. The lentils and potatoes should be completely tender and the soup thick and creamy.
~6 hrsTip: If cooking on High, check after 2.5 hours. Do not overcook or lentils will become mushy.
- 7
About 20 minutes before the end of cooking time, stir in the chopped kale or spinach. Replace the lid and finish cooking.
~20 minsTip: Adding greens late preserves their colour and texture.
- 8
Taste and adjust seasoning with additional salt and black pepper as needed.
~2 mins - 9
Ladle the hot soup into bowls and finish with a squeeze of fresh lime juice, if using.
~3 minsTip: The lime juice adds a bright, fresh note that balances the warm spices beautifully.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
No, red lentils are not recommended. They break down too quickly and will become mushy in the slow cooker. Stick with green or brown lentils, which hold their shape and provide a better texture throughout the long cooking time
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