Curried Lentil Soup

While it may come as a surprise, no indigenous people in the world are vegan. Perhaps you may be thinking about the Jain Hindu people as you’re furiously Googling, hoping to prove me wrong, but they are traditionally lacto vegetarians. I have no personal vendetta against veganism. If you don’t want to eat animals fine; but it is not the healthiest diet on the planet nor is it more moral. Plants too are sentient beings which is why the Jain refuse to eat any root vegetables. I am always fascinated with how amazing the food tastes minus garlic or onions – consistently, it was the best food I tasted in Mumbai. With that out of the way, I made a vegan Curried Lentil Soup this week and it is worthy.
Poverty is a great motivator. People have always tended to eat what is affordable to them and in their environments whether they live in a food desert or the Sahara. African Americans and lots of other BIPOC worldwide were, and are, plant based eaters because they cannot afford meat. When their economic status changed so did what they dined upon. It was considered an embarrassment if you could not afford meat.
Some in this country today have too many choices not realizing the realities behind the cuisines they daily mimic. At least know why you’re doing something before doing it. I paired my Curried Lentil Soup with two small chicken wings one day and a veggie Italian sausage sandwich another because I am blessed to.

Curried Lentil Soup
Equipment
- Paring Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Large Wooden Spoon
- Medium Saucepan
Ingredients
- 4 cups Water
- 1 cup Organic Red Lentils
- 1 cup Organic Okra
- ¼ cup Organic Olive Oil
- ¼ cup Organic Red Onion chopped
- 2 cloves Organic Garlic
- 1 No Chick'n Bouillon Cubes
- 1 tsp Jamaican Curry Powder
- 1 tsp Organic Ginger Root grated
- 3 sprigs Organic Thyme
- 1 tsp Jane's Krazy Mixed-Up Salt
- ½ tsp Chef Curlardee Jerk Seasoning
- 1 dash Harissa Seasoning
Instructions
- Rinse lentils in a colander, remove any stones, debris or rotten lentils.
- Add water to saucepan along with lentils. Place on stove and turn heat to high. Monitor closely so that the liquid does not boil over.
- Chop vegetables and spices.
- Once the water begins boiling, turn the heat down to low and add all seasonings and vegetables.
- Cover and cook for about an hour. Stir periodically to make sure the soup is not sticking to pan, if it is turn the heat off and remove the saucepan from the burner.
- Optional: If you prefer your soup less lump prone you can run it through a blender or food processor after cooking.
You’re words utter so much truth. The beauty of many dishes is in the ingredients themselves. These curried lentils were stellar.
Thank you so much Renia!
Thank you for this post! For the knowledge and for this delicious lentil soup recipe! The spices were perfect and the soup warmed us right up on this unseasonably chilly evening!
Thank you, and you’re welcome.
It’s soup season, yay! This was the perfect soup for my family. We loved the deep flavors, I mean flavor beyond my wildest dreams. I can’t wait to make this for my family when we visit for the holidays soon!
This recipe was delicious! The addition of the jerk seasoning was perfection!
This soup was delicious! I always forget what a treat lentil soup can be and it’s so healthy!
I have to figure out how to get my hands on Jamaican curry powder. Nonetheless, this soup is amazing! YUMM
Thank you! I bought the Jamaican Curry Powder at a local Asian supermarket that caters to immigrants from around the globe; however you can find it at Walmart, Target and Whole Foods too.
This soup is so good! The Jamaican curry, harissa, and ginger come together and make this recipe one that I’ll never forget! I also love that you used wholesome ingredients! Thank you for this recipe
Dishes like this definitely help with the transition from summer to fall! I really loved the flavors in this soup!
I’m so glad you liked it Crystal!
This soup was so delicious and the perfect way to kick off the changing season. My husband has already requested that I make it again!
This was such a comforting soup to make on one of our cooler days. I was looking for something easy, hearty, and quick- and this recipe fulfilled all of that. Thanks for sharing
Thank you for the intro to indigenous diets! I may just try a vegetarian soup for a change.
Thank you Marta!
Loved your intro and we are totally on the same page. This soup is so versatile – I was eating it all week with different accompaniments.
Thank you Chef Mireille! I know it’s controversial but I felt someone had to say it.
mmmmmmmm. This is on my list to make. I did not know about Jamaican Curry Powder!
Let me know how it comes out Donna!