Pin A comforting, hearty soup combining the aromatic flavors of Japanese curry with protein-rich lentils and fresh vegetables. Perfect for a cozy meal on chilly days.
On one of the coldest nights last winter, I experimented with combining Japanese curry flavors and lentils: the result was this deeply flavorful soup. It's become a go-to in our home for chilly evenings with everyone asking for seconds.
Ingredients
- Lentils: 1 cup dried brown or green lentils, rinsed
- Onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Potatoes: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece fresh, grated
- Peas: 1 cup fresh or frozen
- Scallions: 2, sliced (for garnish)
- Vegetable broth: 5 cups
- Japanese curry powder: 2 tablespoons
- Soy sauce: 1 tablespoon (use tamari for gluten-free)
- Salt: 1 teaspoon, or to taste
- Black pepper: 1/2 teaspoon
- Neutral oil: 1 tablespoon (e.g. canola or sunflower)
- Mild miso paste (optional): 1 tablespoon
- Cornstarch or potato starch: 2 tablespoons
- Water: 2 tablespoons (for slurry)
Instructions
- Sauté aromatics:
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and translucent.
- Add vegetables:
- Stir in carrots, potatoes, and celery. Cook for 3 minutes, stirring occasionally.
- Simmer with lentils:
- Add lentils, Japanese curry powder, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook until tender:
- Cover and simmer 20–25 minutes, until lentils and vegetables are tender.
- Add seasonings:
- Stir in peas, soy sauce, black pepper, and miso paste (if using). Simmer for 5 more minutes.
- Thicken soup:
- Mix cornstarch and water in a small bowl to form a slurry. Stir into soup and cook 2–3 minutes until thickened.
- Finish and serve:
- Taste and adjust salt or seasonings. Ladle into bowls, garnish with scallions, and serve hot.
Pin When I make this soup, everyone gathers in the kitchen: the smell of ginger and curry brings my family together for a heartwarming meal. It's a tradition to serve it with bowls of steamed rice during our weekend dinners.
Required Tools
Large soup pot, chopping board and knife, wooden spoon, ladle, small bowl (for slurry)
Allergen Information
Contains soy (soy sauce, miso paste). For gluten-free, use tamari instead and confirm your curry ingredients. Always read labels if you have allergies.
Nutritional Information
Per serving: Calories 260, Total Fat 4 g, Carbohydrates 46 g, Protein 12 g
Pin This soup brings cozy comfort with every spoonful and makes a delicious weeknight dinner. Enjoy it fresh or freeze for easy meals later.
Recipe Q&A
- → Can I use canned lentils for this soup?
Yes, canned lentils can be added during step 5 for quicker preparation. Adjust simmer time so vegetables cook through before adding lentils.
- → Is this dish good for meal prep?
Absolutely! The soup stores well in the fridge for up to 4 days. Reheat gently and add a splash of broth to loosen as needed.
- → What vegetables can I substitute?
You can use sweet potatoes, bell peppers, or spinach for variation. Add leafy greens in the last few minutes of cooking.
- → How do I make this gluten-free?
Use tamari instead of soy sauce and confirm your curry powder or roux is gluten-free. Check all packaged items carefully.
- → Can I add extra spice?
Yes. For more heat, stir in a pinch of chili flakes or fresh chopped chili with the aromatics at the beginning of cooking.
- → How can I increase protein?
Add cooked chickpeas or tofu cubes along with the peas for a protein boost without changing the flavor profile.
