One-Pot Golden Red Lentil and Mushroom Curry Soup
One-bowl / one-pot
1 Tbsp (15 mL)vegetable oil
½ Tbsp (3 g)whole brown mustard seeds
½ Tbsp (3 g)whole cumin seeds
2medium yellow onions, chopped
4cloves garlic, minced
½ Tbsp (3 g)freshly grated ginger
1 tsp (2 g)chili flakes
2½ cups (218 g)cremini mushrooms, sliced
½ Tbsp (3 g)ground coriander
1 tsp (3 g)ground turmeric
⅛ tspground black pepper
1½ cups (288 g)dry red lentils, rinsed†
1½vegetable bouillon cube, crumbled
6 cups (1440 mL)water
3medium tomatoes, chopped
½ Tbsp (1 g)dried fenugreek leaves (optional)
2vegan naans, toasted
1 cup (240 mL)unsweetened soy yogurt
1clove garlic, crushed
Make your own
- 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.
- Add the onion, garlic, ginger, and chili flakes. Cook until the onions become translucent, about 3 minutes.
- Add the mushrooms and sprinkle with the salt. Cook until the moisture has evaporated, about 5 minutes.
- Add the coriander, turmeric, and pepper, and cook while stirring for another 1 minute to toast the spices.
- Add the lentils, bouillon cubes, and water. Bring to a boil, reduce to a simmer, and cook uncovered for 10 - 15 minutes.
- Meanwhile, make the yogurt sauce by adding the yogurt, garlic, and salt to a bowl. Stir to combine and set aside.
- When the lentils are cooked, stir in the tomato, and cook for an additional 3 minutes.
- Finally, add the fenugreek leaves, stir, then remove from the heat.
- Drizzle the yogurt sauce overtop, and serve with naan. 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.
- Store in an airtight container in the fridge for up to 4 days.
Let us know what you think
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 & Starches 27%
• vegan naan
• dry red lentils
• unsweetened soy yogurt
Fruits & Veggies 41%
• medium yellow onion
• clove garlic
• freshly grated ginger
• cremini mushroom
• medium tomato
• clove garlic
• unsweetened soy yogurt
• vegetable oil
Nutrition per serving
Calories 629 kcal
|Total fat||12.4 g|
|Saturated fat||2.0 g|
|Trans fat||0.0 g|
|Total carbs||105.4 g|
|Dietary fiber||12.6 g|
|Total sugars||9.2 g|
|Added sugars||0.0 g|
|Vitamin A||50 μg RAE|
|Vitamin B6||0.6 mg|
|Vitamin B12||0 μg|
|Vitamin C||22.2 mg|
|Vitamin D||0 μg|
|Vitamin E||1.8 mg|
|Vitamin K||23 μg|
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.
Watch it step-by-step!
More for the eyes
Discussion & Rating
I fancied a soup today and I chose this among the ones I saved.
It's so good, it practically does everything by itself since you just have to wait for it to be cooked, and you can do something else in the mean time! I didn't have some spices so I omitted them or switched an I also used an alternative plant Base cream cheese instead of the yogurt (didn't have it) and it was delicious! The only note to self is that I should add less salt if using cream cheese cause it was just a tad too salty but in the soup was perfect!
Really enjoyed making this with the app, fantastic flavours, enough heat and the garlic yoghurt just made the dish. On my favourite list.
Another fabulous dish from Pick Up Limes. Very easy to prepare. I didn't have enough red lentils on hand, so I added a small amount of chana dal and cooked it a little longer. A nice warming dish.
Lovely soup! It’s very comforting and just what my stomach needed xx
Hey, I made this recipe three times this far, the first time I left out the mushrooms and added tomato puree, which was great, the second time I followed the recipe and the mushrooms really gave it a nice meaty texture, and the last time I added in some potatoes and carrots, which made is extra creamy and gave it a little bit of sweetness, which was also really nice - so: great recipe, even when you make some of your own additions to it :)
This recipe is one of my favourites. I sometimes turn it into a main curry dish with rice or naan by adding a bit less water to get a less soupy texture. Can’t get enough of this!
Visually, our family's effort in this recipe turned out a lot different. It was very colorful! We could not find the cremini mushrooms, which may have given the dish a 'meatier' taste/texture. Regardless, this recipe turned out to be versatile and it is a keeper! We opted for the zuccinni in place of the mushrooms, found a vegan-based boullion without the traditional msg included, and omitted the fenugreek leaves because we could not locate any. We also soaked the lentils in advanced, overnight to speed up the cooking time. The amount of spices included in the recipe were more mild than we assumed, so we are going to bump the amounts up because this recipe is delicious, warming, and comforting.
Our family is slowly moving away from meat, so if someone wanted to add a little bit in, it seems this recipe would still be a wonderful staple. My husband made the Naan bread, and it was very easy and so satisfying to include with this one-pot dish. It's nice to break bread with your family at the table and dip it in this soup! It tastes just as good the next day if you have leftovers.
This recipe has inspired our family into a new tradition, by cooking all new recipes all together. It brings us closer and our kiddo it willing to try vegan dishes because of our family involvement. (The bread helped too!)
If you try this recipe, make it with the naan bread, it ramps up the experience and who doesn't like fresh bread?
Such a good recipe! This has become one of our staple go to dishes. Love the amount of 'pantry ingrediënts' in this one.
Eating this soup right this second--really tasty! I'll definitely make this one again.
So amazing recipe! It's my family's absolutely favourite (mine too). The yoghurt with the soup... Mmm so creamy and comforting. Recommend Recommend!
Amazing and very delicious and filling!
i made this and really liked it. I did not have ground coriander it called for but I had fresh, so used that. I also used a box of vegetable stock as I prefer that to bouillon cubes. I did not incorporate the garlic into the yogurt, just added a scoop of Greek yogurt to each serving. I liked and would make it again.
Probably my favorite soup recipe this season. Thanks for sharing so many delicious recipes!
As usual, the taste is amazing! I just have a slight (and usual) issue with the water ratio.
For some reason, my curries (including this one) end up a bit too watery... Is it because I soaked the red lentils overnight?
It seems that also, as time passes and the soup simmers, more water is released.
Anyway, very tasty as usual!
All the best
This is the best website ever!
This dish has such a complex and beautiful blend of aromas! Love it!
Can I freeze this meal?
Love these recipes! I'm just wondering where you got your pans from :) they look very nice!
The recipe sound delicious, can't wait to try it!
Would it works more like a stew than a soup adding a bit less water?
This is one of my favorite soups! I added coconut milk instead of the yogurt. Thanks so much for the hearty and healthy soup recipe! :)
This is the best curry soup ever. When I made this for my mum she couldn’t believe how flavourful it was. Mum often asks for it now. Sending lots of hugs and kisses.
My favourite lentil soup, I make it at least once every two weeks (only because it is summer)
We need more "Summer Meals" recipes please 🙏🏻🙏🏻🙏🏻
I am sneaking in some Vegan dishes whenever I could when I cook for my family. And this was the first recipe that I did not have any complaints about! It is super simple, and so damn delicious. Will make this more often when I cook for non-plant-base eaters.
I loved this recipe, absolutely delicious! My partner who does not like lentils loved this and asked for more.
Definitely will make again as my mouth is watering writing this!
I feel like I must have done something wrong because 99% of Sadia's recipes are amazing, but this one fell a bit off the mark for me. I probably didn't use enough mushrooms...
Wow! This soup was amazing. So full of flavour and comforting on a cold winter's evening here in Australia. I squeezed a bit of lime juice over it at the end which added freshness. Hearty and Nourishing ~ thank you!
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! 😋
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 🤗
This was really good! Full of flaver and spice!
This soup is divine. It is beautifully seasoned. Thank you for a great recipe.