Curried Lentil Soup

Recipes by Alexandra Babcock, MPH, RDN, DipACLM  and Chantal Singer, RDN

Serves 4


  • 2 cups vegetable broth 
  • 1-2cups water  
  • 1 cup green or brown lentils  
  • ½ yellow onion, chopped  
  • 1 cup dark leafy green (kale, collards, chard), chopped  
  • 4 medium baby red potatoes, diced  
  • 2 medium celery stalks, chopped  
  • 2 medium carrots, chopped  
  • 1 tsp cumin  
  • 2 tsp curry powder  
  • 1 tsp garlic powder 


  1. Begin by laying out all ingredients and kitchen equipment.  
  2. Chop celery, onion, carrots and add to a medium to large sauce pan with 1 Tbsp of water. Place on medium heat and begin to sweat the onions.  
  3. While cooking, dice potatoes and kale. Set aside.  
  4. Add spices to the vegetable mixture in the pan and toast until fragrant.  
  5. Add potatoes, lentils, and water to the pan and bring to a boil.  
  6. Reduce to simmer for 15-minutes or until vegetables are cooked through. You may add more water if needed.  
  7. Finally, add kale and cook and until wilted, but still bright green.  
  8. Serve immediately with a slice of whole-wheat bread.  

Chef tip: soup will freeze well and keep in your freezer for up to 3 months.  

Low sodium bread: Ezekial 4:9 (regular has 75 mg sodium, low sodium has 0 mg sodium)

Low sodium crackers: WASA crackers (whole grain, light rye, gluten-free)

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