Easy Curry Lentil Soup with Kale

By Rachel Dickens on

6 Servings

Prep Time: 10 Min ; Cook Time: 20 Min; Ready In: 30 Min  


  • 1 tbsp virgin olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp ginger minced
  • 1 tbsp garam masala*
  • 1 tsp turmeric
  • 1 tsp cumin
  • 4 carrots, diced
  • 28oz can of tomatoes in juice
  • 4-5 cups of organic vegetable stock**
  • 1 1/2 cup red lentils
  • 2 cups of kale, de-stemmed and roughly chopped
  • 1 tsp chili flakes (optional)
  • 1/4 tsp sea salt
  • ground black pepper

To Serve

  • 1 lemon
  • plain yogurt
  • cilantro, chopped

*garam masala can be found in the spice section of some grocery stores, or in Indian specialty stores and is a combination of spices which may include cloves, cardamom, cinnamon, bay, black pepper, star anise, dried chilies, coriander and cumin. If you cannot find it, curry powder can be substituted.

**homemade stock is best, otherwise look for a good quality one with no added MSG.


  1. Heat a medium saucepan over medium heat and add onions sauteing until translucent, usually around 3-5 minutes. Add carrot and continue to cook for another 5 minutes or until tender.
  2. Add the garlic, ginger, garam masala, turmeric and cumin and saute until fragrant, usually around 30 seconds.
  3. Next add the canned tomatoes, stock and red lentils. Bring to a boil, then reduce heat to a simmer until lentils are tender and have broken apart – around 10-15 minutes.
  4. Add kale and taste the soup and add salt and pepper as necessary. Add chili if using. Cook for 1-2 minutes more or until kale has wilted. Remove from heat.
  5. To serve squeeze lemon juice over individual servings of soup, and top with a dollop of plain yogurt and chopped cilantro.

Make it vegan: Omit plain yogurt.

Add more protein: Add a drained can of chickpeas with the kale.

Boost the vegetables: Add 2 cups of chopped mushrooms 5 minutes before adding the kale

You can visit Rachel's website here.