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Quick Red Lentil Curry Soup and Maple-Raisin-Date Truffles from Vegan-Ease by Laura Theodore

Chef’s Note:To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.
Servings 4
Calories 196 kcal


  • 32 ounces vegetable broth
  • 2 cups peeled and diced red or white potatoes
  • cups sliced carrots
  • 1 cup red lentils sorted and thoroughly rinsed (see note)
  • 8 ounces cremini or white button mushrooms diced
  • ½ cup filtered or spring water plus more as needed
  • ¼ teaspoon curry powder


  • Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-
  • high heat.
  • Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes,
  • stirring occasionally, until the vegetables are tender and the lentils are soft.
  • Add more water, as needed, if the soup becomes too thick as it cooks.
  • Serve piping hot.


Needing only fifteen minutes to prep, with only seven ingredients to assemble, this soup is an excellent candidate for a nutritious lunch or informal supper. As the red lentils cook, they break down to magically thicken the broth. Before you know it, you have a hearty delicious soup, ready to serve.
Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.