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.
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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)
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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.
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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.
