Vegan Curry Lentil Soup

This is a delicious and nutritious meal on cool nights with just the right amount of spiciness. The soup goes with almost any greens - add what you have in your fridge or what you feel like on that day - spinach, rainbow chard, beet greens, or kale. This soup is also relatively quick to make, it will only take you about an hour from start to finish.

Serves: 4 to 6


  • 2 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 tablespoon red curry paste or tomato paste
  • 3 garlic cloves, minced or 1 teaspoon garlic powder
  • 2 tablespoons curry powder
  • 1 - 2 teaspoons cumin 
  • 1/2 teaspoon red pepper flakes
  • 4 organic roma tomatoes, diced or 1 can (15 oz) diced tomatoes with juice
  • 3 bay leaves
  • 1 cup uncooked lentils 
  • mineral salt & fresh cracked pepper to taste
  • 6 cups low sodium vegetable broth
  • 3 potatoes, diced 
  • 1 bunch or package greens 
  • raisins or currants, to garnish, optional


  1. In large stock pot, heat olive oil over medium heat. Add carrots, celery and onions, saute for 5 minutes. 
  2. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. 
  3. Add the curry, cumin and red pepper, mix to combine and cook for 3 more minutes. 
  4. Add lentils, tomatoes, potatoes, then broth (in this order the tomatoes and potatoes won't splash), bay leaves, salt and pepper, bring to boil over medium high heat. 
  5. Turn heat to low, cover and simmer for 35 minutes. 
  6. Add the greens after the soup has been cooking for 15 minutes and continue to cook and stir occasionally. 
  7. Add additional water as needed, maybe up to 1 cup.
  8. Serve hot.
  9. Enjoy!

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