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Vegan Curried Lentil Soup with Kale and Sweet Potatoes
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4.75 from 4 votes

Vegan Curried Lentil Soup

Vegan curried lentil soup with sweet and savory spices, juicy fire-roasted tomatoes, sweet potatoes, and kale. 
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Asian, Mediterranean
Servings: 6 servings


  • 1 tablespoon extra virgin olive oil or cooking oil of your choice
  • 1 medium sweet potato diced
  • 1 medium onion diced
  • 3-4 cloves garlic crushed or minced
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons mild curry powder
  • 2 teaspoon salt more to taste as needed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 pound dry lentils rinsed and drained (or 2 1/3 cups)
  • 4 cups vegetable broth or vegan vegetable bouillon with water, according to package instructions
  • 4 cups water
  • 14.5 ounces fire-roasted diced tomatoes (or 1 can)
  • 1-2 tablespoons maple syrup
  • 1/4 cup lemon juice
  • 13.5 ounces coconut milk (or 1 can)
  • 3 cups baby kale roughly chopped
  • 1 bunch fresh cilantro chopped, divided


  • In a large pot, heat oil for about 20 seconds. 
  • Add diced onion and sweet potato to oil and saute on medium-high heat for 5-8 minutes until sweet potato is slightly softened (although not fully cooked), and onions are relatively clear.
  • Add minced garlic, cumin, curry powder, salt, cinnamon, and turmeric to sautéed mixture, and continue to sauté for another 1-2 minutes.
  • Add lentils, vegetable broth, water, fire-roasted tomatoes, maple syrup, and lemon juice to sautéed mixture in pot, and stir together. 
  • Bring mixture to boil, then cover and simmer on medium heat for about 30 minutes, stirring every 5-8 minutes.
  • Stir in canned coconut milk.
  • Finally, add your baby kale and 1/2 bunch cilantro. Stir together and cook just until wilted--about 2-3 minutes.
  • Remove from heat, and garnish with remaining 1/2 bunch fresh cilantro. Serve warm.


This recipe makes a lot of soup. If you have leftovers, place them in quart size freezer bags, and freeze for up to 3 months. Reheat by partially thawing soup on the counter at room temperature, cutting open bag, and then heating soup in a pot on the stove, or by microwaving in a microwave safe dish.