Curried Lentil Soup with Kale and Quinoa

I love Lentils… and my Curried Lentil Soup with Kale and Quinoa recipe is on my top 5 list! This tasty recipe is a vegan soup packed with lentils, onion, garlic, ginger, kale, carrots, celery, quinoa, tomatoes, and curry. It is just the yummiest! It’s perfect for lunch or dinner. Despite the fact that we have had a few warm days, I was in the mood for a hearty soup.

Since the beginning of the year, I’ve been working on being vegan at least 5 days a week. It not easy but I’ve been pretty good at keeping it going. While searching for recipes, I came across a few curried lentil soups that looked amazing. Using those two main ingredients as the base for my soup I proceeded to add my own favorite soup vegetables; onions, garlic, ginger, carrots and celery. Next I added some diced tomatoes to add more body and red to the soup. I thought that I was pretty much done but then as I was pulling out the lentils and noticed the quinoa in my cupboard. I recalled that it had worked well in several soups that I had made before and I decided to throw some in as well. I ended up with a recipe for a hearty, fullfilling, flavorful and healthy soup that also tasted great.

The other thing about lentils that I love is that they cook pretty quickly and I only needed to simmer them in the soup for as long as I it took to simmer the soup which allowed for enough time for the flavours to mingle together.

My whole family really enjoyed the combination of the lentils, kale and quinoa and the textures that they added to the soup. The soup was nice and thick and hearty and yet somehow light at the same time. And the addition of the curry powder in the soup add a nice aromatic smell and tasted.  I wanted a bit more heat in the soup so I added some chili sauce, though you could easily omit, reduce, or even increase it depending on your tastes. I garnished the soup with some fresh chopped cilantro and if you like,  you could garnish with greek yogurt, as well.

Our house had the aromoa of curry all day and I’m loving my vegan experiences!

Do you like the flavor of curry? Let me know…

Ali in the Valley

Curried Lentil Soup with Kale and Quinoa

A healthy and hearty lentil, kale and quinoa soup seasoned with curry flavours.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings: 6

Author: Alison Ball


  1. 1 tablespoon oil

  2. 1 onion diced

  3. 2 carrots diced

  4. 2 stalks celery diced

  5. 1 tablespoon garlic chopped

  6. 1 tablespoon ginger chopped

  7. 1 tablespoon curry powder or 1 tablespoon garam masala + 1 teaspoon turmeric

  8. 1 cup dry lentils

  9. 3 cups chicken or vegetable broth

  10. 1 28 ounce can diced tomatoes

  11. 1 tablespoon chili sauce such as sambal oelek or to taste

  12. 1 bag of kale rinsed and drained

  13. 1 cup quinoa cooked

  14. salt and pepper to taste

  15. cilantro

  16. Greek yogurt or sour cream optional


Heat the oil in a pan over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.

Add the garlic, ginger and curry powder and saute until fragrant, about a minute.

Add the lentils, broth, tomatoes and chili sauce.

Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.

Add the kale and quinoa and cook for 5 minutes.

Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek yogurt.

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