Save 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.
I first tried this soup on a chilly evening, looking for something healing and full of flavor without much fuss. The fusion of fragrant curry and earthy lentils became an instant comfort food in my kitchen.
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: 1 tablespoon (optional, for depth)
- Cornstarch or potato starch: 2 tablespoons
- Water: 2 tablespoons
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:
- Add carrots, potatoes, and celery. Cook for another 3 minutes, stirring occasionally.
- Simmer Lentils:
- Stir in lentils, Japanese curry powder, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Tenderize:
- Cover and simmer for 20 – 25 minutes, or until lentils and vegetables are tender.
- Season:
- Stir in peas, soy sauce, black pepper, and miso paste (if using). Simmer for 5 more minutes.
- Thicken Soup:
- In a small bowl, mix cornstarch with water to form a slurry. Stir into the soup and cook for 2 – 3 minutes until slightly thickened.
- Finish:
- Taste and adjust salt or seasonings as needed.
- Serve:
- Ladle into bowls, garnish with scallions, and serve hot.
Save This soup became a favorite with my family, especially when served with rice or a sprinkle of crispy onions — it always brings warmth to the dinner table.
Required Tools
Large soup pot, chopping board and knife, wooden spoon, ladle, small bowl (for slurry)
Notes
Stir in coconut milk for extra richness or swap regular potatoes for sweet potatoes for added sweetness. Top with crispy fried onions for texture.
Nutritional Information
Per serving: Calories 260, Total Fat 4 g, Carbohydrates 46 g, Protein 12 g
Save This Japanese curry lentil soup is best enjoyed hot and makes delicious leftovers for busy weeks.
Recipe Questions
- → How spicy is Japanese curry in this dish?
Japanese curry powder offers mild warmth rather than intense heat, so the soup is pleasantly aromatic not fiery. Adjust curry powder to taste for extra heat.
- → Can I make this gluten-free?
Absolutely. Substitute soy sauce with tamari and use gluten-free curry powder or roux to ensure the dish fits gluten-free diets.
- → What lentils work best?
Brown or green lentils hold their shape well after simmering, providing hearty texture and absorbing the curry flavors beautifully.
- → How can I add richness?
Stir in a splash of coconut milk at the end, or top each bowl with crispy fried onions before serving for extra depth.
- → Are there other vegetable options?
Feel free to swap regular potatoes for sweet potatoes to add subtle sweetness, or use seasonal vegetables for variety.
- → Is this suitable for vegans?
Yes. Choose vegan-friendly curry powder and miso, plus plant-based broth and garnishes for a wholesome plant-based meal.