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Curried Red Lentil and Veggie Soup

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  • Author: Georgia @ Full of Beans
  • Total Time: 60


Units Scale
  • 7 cups vegetable broth or water
  • 1 pound or 2 cups red lentils, rinsed
  • 2 tsp salt
  • 1 rounded Tbs curry
  • few grinds of black pepper
  • 1 medium onion, chopped
  • 4 medium carrots, peeled and chopped
  • 1 1/2 cups corn
  • 1 zucchini, chopped
  • 45 cups shredded kale or spinach (I have used a pound of frozen chopped greens.)
  • 1 can or carton lite culinary coconut milk


  1. Combine water or broth with lentils and salt in a soup pot
  2. bring to a boil then reduce heat to medium. If the lentils are clumped from rinsing, gently separate them with a spoon
  3. Cook for about 30 minutes (or until you are done chopping veggies)
  4. Chop onions, carrots and celery and add to the pot.
  5. Chop zucchini and add to pot with corn, spices and coconut milk.
  6. Add the shredded greens and continue to cook, stirring occasionally, until greens are cooked, approx 5 minutes.
  7. Serve and enjoy!


Instant Pot variation

  • Reduce water or broth to 4 cups.
  • Combine all ingredients.
  • Set manual time for 13 minutes.
  • Allow pressure to reduce naturally for about 10 minutes before releasing pressure.

Crock pot variation

  • Combine all ingredients.
  • Cook on high setting for 5 hours.


  • 1 lb of lentils measures to approximately 2 cups and that is my starting point for many soups – 2 cups of legumes.
  • A pantry staple for me is lite culinary coconut milk because it adds a creamy yum to so many dishes with fewer calories than the full-fat version. Sometime you need to search carefully, but its available at many grocery stores.