Winter is soup season and lots of it! With our vegan lentil soup with curry and chutney, the smell alone is intoxicating. There’s so much warm spice and flavor that you don’t even realize how healthy this soup is for you.
Flavor and Texture: The smell of this soup alone is intoxicating. There is so much warm spice and flavor that brings wintry warming flavors to this soup. I like those soups where you puree a third. This gives a certain creaminess, without any cream.
Ease: There are a few things to prep (cut veggies). Prepare all the ingredients before you start cooking, then making the soup will be a breeze. This soup freezes easily and tastes even better reheated.
Variations: Yes, next time I think I might add some cauliflower or sweet potatoes for more nutrition.
About the recipe: This soup is so warming, comforting and delicious while being packed with nutrients. Each serving contains about 14g of fiber! The recipe calls for mango chutney to be added towards the end of the cooking, but the only jar I could find at my local grocery store cost €5, which may seem way overpriced to some for a soup recipe. So if you decide to skip the chutney (or make your own chutney ), I can tell you that the result still tastes fantastic. Lentils that cook quickly can be found at any supermarket or your local organic market.
If you like our vegan lentil soup with curry and chutney, then these dishes might also inspire you:
- Sweet Potato Pumpkin Curry
- Nectarine tomato chutney with ginger vegan
- Chickpea Zucchini Curry
- Ayurvedic chickpea cabbage curry
- spicy vegan beetroot carrot curry
- baked sweet potatoes with beet feto topping
vegan lentil soup with curry and chutney
- 250 grams Lenses* Plate lentils, green lentils…
- 2 carrots
- 1 Onion
- 800 grams canned tomatoes* chunky
- 4 tbsp. native olive oil*
- 1 Liter vegetable broth
- 4 Garlic cloves
- 2 tsp Cumin*
- 1 tsp Curry*
- small bunch of thyme
- 1 prize chili flakes*
- Black pepper* from the mill
- 100 grams Kale fresh
- juice of half a lemon
- 2-3 tbsp. Mango chutney* optional
- small bunch parsley
- Peel and coarsely dice the onion.
- Peel the carrots and cut into slices (0.5 cm thick).
- Peel and finely chop the garlic.
- Drain the canned tomatoes through a sieve, reserving the liquid.
- Wash kale. Remove thick leaf veins and chop coarsely.
- Rinse lentils.
Cook lentil soup:
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion and sliced carrots to the hot oil and sauté until the onion is soft and translucent, about 4 to 5 minutes.
- Now add the garlic, cumin and curry powder. Lightly toast spices until fragrant.
- Put the drained diced tomatoes in the pot and let everything boil down for a few minutes.
- Pour the lentils into the pot and pour in the broth. If there is still some liquid missing, add water or some of the tomato liquid from the can. Bring the pot to a boil. Let it simmer on low heat for about 30 minutes until the lentils are soft.
- Season with salt, pepper and chilli flakes. Pluck 5 to 7 sprigs of thyme (depending on size and taste) into the hot soup.
- Now put about 2 to 3 scoops of the soup in a blender and puree the soup. Then put the pureed soup back into the pot. Caution: Hot things in the blender are very dangerous. Be sure to close the lid tightly to protect yourself and your hands from the hot steam.
- Now the kale can go into the soup. Cook for another 5 minutes.
- Season with salt and pepper. Stir in chutney and lemon juice to taste.
- Serve hot and enjoy with chopped parsley.