Curried Red Lentil Soup

This wonderful soup in all its comforting glory is one of my all-time favorites. So very good on a cold night with a warm loaf of crusty bread, this soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time. Plus, it freezes well too.



Slow Cooker Instructions

  1. Add all ingredients to a large slow cooker pot, except the water and lemon juice.
  2. Cover and cook on high setting for 5 hours.
  3. Use an immersion blender to create an even creamier texture, if desired. Stir in the fresh lemon juice and water, and serve hot.

Stovetop Instructions

  1. Add all ingredients to large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer.
  2. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.
  3. Use an immersion blender to create an even creamier texture, if desired. Stir in fresh lemon juice, and serve hot.


  • This soups goes wonderfully with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group ( team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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