Curried Lentil Soup: Healthy, Delicious & Vegan

Adapted from Angela Liddon's 'Oh She Glows Everyday' cookbook, which features over 100 fabulous plant-based recipes, this delicious protein-packed Curried Lentil Soup is the ideal comfort food for even the coldest days. Whether you're a vegan, “vegan-curious,” or simply want to eat delicious food that just happens to be healthy, Liddon's recipes are nutrient packed and absolutely full of flavour. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, 'Oh She Glows', and published her first cookbook in 2014. Having made her Sweet Potato, Chickpea and Spinach Coconut Curry many times now, I wanted to try this luscious vegetable intensive lentil soup and so happy I did, because it's a keeper.

Plant-Based Cookbook by Canadian Angela Liddon

A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans world wide

Curried Lentil Soup
Makes 5 cups
Recipe courtesy of 'Oh She Glows Everyday'

2 tbsp olive oil
1 1/2 cups chopped onion, about 1 medium onion
1 large carrot, chopped
2 large garlic cloves, finely chopped
1 celery stalk, chopped 
2 tbsp curry powder 
1 cup uncooked green lentils, rinsed and picked over
4 cups vegetable stock, or water
1 tbsp fresh lemon juice
1/2 tsp kosher salt & black pepper, to taste 


Heat olive oil in large heavy pot over medium heat. Add the chopped onion, celery, and carrot and sprinkle with salt and pepper. Cook until the onion is translucent, stirring occasionally, about 5 minutes or so. Add the finely chopped garlic and stir until the vegetables are soft but not brown, about 5 minutes longer. Reduce the heat if necessary to avoid burning.

Add the curry powder and combine well to coat the vegetables. Then, add the rinsed uncooked lentils and 4 cups of vegetable stock. Season with a sprinkle of kosher salt and pepper, add the lemon juice, and bring to a boil. Reduce the heat to medium and simmer until the lentils are tender, about 30 minutes.

When the lentils are tender, purée the soup for a minute or so with an immersion blender. Blend completely to create a very thick texture, or only partially for a lighter soup. After processing, season to taste with salt and pepper, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges, if desired.