Lentil Curry Soup with Kale and Quinoa: Vegan

This soup is all goodness!

Lentils always seem to get bigger than I was planning on, and last night when I made this soup I made a point of measuring things so I could share the recipe. Cutting the amount of lentils and water in half would be a reasonable sized amount for 2-4 servings. The batch I made is a solid dinner for 2 with plenty of leftovers–it’s probably a good amount for 6 to 8 people. If you have the woodstove going, this is a perfect way to take advantage of your extra heat during the simmer/stew phase.

You can modify and substitute anything, as always, as long as you keep the lentils, tomato and curry–I highly recommend the kale too!

Use your big stockpot and add:
1/3 cup quinoa
2 cups lentils
10-12 cups water
2 vegan bouillon cubes

Bring to a boil while you are chopping and opening:
5 cloves garlic
1 onion
2 carrots
1 zucchini
6 ounce can tomato paste
14.5 ounce can crushed fire roasted tomatoes (or some fresh tomatoes if you have them)
1 bunch kale, chopped small
2 Tablespoons yellow curry powder
2 tsp salt (or more)

Put everything else in the pot and simmer it on your stove or woodstove for about an hour. Add more water if you need to.

Enjoy!!!


  • tonyp

    I try to cut out salt where I can and use Bragg’s Spice Mix instead. And a healthy dose of coriander in lieu of the curry

  • Tracy Hale

    Really tasty !!

  • Ali

    Hi everyone- chicken or beef bouillon?

  • vegetable 🙂

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