Main image of One-Pot Golden Red Lentil and Mushroom Curry Soup

One-Pot Golden Red Lentil and Mushroom Curry Soup

40 min



Red lentils are a little bit different than brown or green lentils, as they lose their shape once they are cooked. The texture of the lentils dissolved into the broth and flavour of the spices is so incredibly comforting, and wonderfully filling too.



40 min


10 min


30 min

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Lentil curry

  • 1 Tbsp (15 mL)
    vegetable oil
  • ½ Tbsp (3 g)
    whole brown mustard seeds
  • ½ Tbsp (3 g)
    whole cumin seeds
  • 2
    yellow onions, chopped
  • 4
    cloves garlic, minced
  • ½ Tbsp (3 g)
    freshly grated ginger
  • 1 tsp (2 g)
    chili flakes
  • 2½ cups (180 g)
    cremini mushrooms, sliced
  • ½ tsp
  • ½ Tbsp (3 g)
    ground coriander
  • 1 tsp (3 g)
    ground turmeric
  • ⅛ tsp
    ground black pepper
  • 1½ cups (288 g)
    dry red lentils, rinsed*
  • vegetable bouillon cubes, crumbled
  • 6 cups (1440 mL)
  • 3
    tomatoes, chopped
  • ½ Tbsp (1 g)
    dried fenugreek leaves (optional)

Yogurt sauce

  • 1 cup (240 mL)
    unsweetened soy yogurt
  • 1
    clove garlic, crushed
  • ¼ tsp

Serves well with

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  1. Heat a large pan on medium-high. Add the oil and when hot, add the mustard seeds and cumin seeds. Stir continuously to toast, until fragrant, about 1 minute.
  2. Add the onion, garlic, ginger, and chili flakes. Cook until the onions become translucent, about 3 minutes.
  3. Add the mushrooms and sprinkle over top the salt. The salt helps to draw the water out of the mushrooms. Cook this until the moisture has evaporated, about 5 minutes.
  4. Add the coriander, turmeric, and pepper, and cook while stirring for another 1 minute to toast the spices.
  5. Add the lentils, bouillon cubes, and water, and bring to a boil, reduce to a simmer, and cook uncovered for 10 - 15 minutes, or until the lentils are cooked through.
  6. Meanwhile, make the yogurt sauce by adding the yogurt, garlic, and salt to a bowl. Stir to combine and set aside.
  7. When the lentils are cooked, stir in the tomato, and cook for an additional 3 minutes.
  8. Finally, add the fenugreek leaves, stir, then remove from the heat.
  9. Serve with rice or naan, with the yogurt sauce drizzled overtop. Enjoy!


  • * If soaking the lentils overnight, reduce the cooking time by 5 - 10 minutes, and also reduce the amount of cooking water by half as well.
  • Variations: add any additional veggies that you like, such as broccoli, zucchini, or bell peppers.


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 44%

dry red lentils

unsweetened soy yogurt

Fruits & Veggies 56%

yellow onion

clove garlic

freshly grated ginger

cremini mushrooms


clove garlic


unsweetened soy yogurt


vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Mara - April 10, 2021, 7:36 p.m.

On days when I just can't think of anything exciting to cook, I can always rely to get inspiration from your recipes! I absolutely love your new website and this soup was so flavourful and simply delicious! 😋

PUL Team - April 11, 2021, 12:31 a.m.

We appreciate this so much, Mara! So glad you're enjoying the new site :D

Miriam - April 9, 2021, 5:21 p.m.

I love all your recipes , Sadia !!
This soup is absolutely amazing , flavourful , it nourishes the mind and body too .
Thank you for another delicious recipe 🤗

PUL Team - April 9, 2021, 11:22 p.m.

Aww this means so much, Miriam! So happy you enjoyed the soup :)

Cadence - March 31, 2021, 3:54 p.m.

This was really good! Full of flaver and spice!

PUL Team - April 3, 2021, 1 a.m.

So glad you enjoyed it, Cadence 🤗

Rachel- Richmond, VA USA - March 22, 2021, 9:12 a.m.

This soup is divine. It is beautifully seasoned. Thank you for a great recipe.

PUL Team - March 31, 2021, 5:59 a.m.

We are so happy to hear you enjoyed the soup, Rachel 🥰