Curried Red Lentil, Kale and Sweet Potato Soup

Why You’ll Love Curried Red Lentil, Kale and Sweet Potato Soup Recipe

This soup is the kind of recipe that checks every box for an easy, satisfying meal. Red lentils cook down into a naturally creamy texture, so the broth feels rich without needing much effort. Sweet potatoes add gentle sweetness, kale brings color and freshness, and curry powder, ginger, garlic, and jalapeño create a warm, fragrant base.

You’ll also love how practical it is. It uses simple pantry ingredients, comes together in one pot, reheats beautifully, and works well for meal prep. Whether you serve it for lunch or dinner, it is filling, wholesome, and deeply comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil

1 medium yellow onion, finely diced

1/2 jalapeño, seeds and ribs removed, minced

2 teaspoons fresh ginger, peeled and minced

1 large garlic clove, minced

2 teaspoons curry powder

1 teaspoon salt, plus more to taste

3 tablespoons tomato paste

5 cups water

1 can light coconut milk

1 cup split red lentils

1 medium sweet potato, peeled and diced

1 bunch kale

3 to 4 tablespoons chopped cilantro

Whole milk yogurt, for serving

Directions

Heat the coconut oil in a large soup pot over medium heat. Add the diced onion and cook until tender, about 10 minutes. As the onion cooks, stir in the jalapeño, ginger, garlic, curry powder, and salt.

Add the tomato paste and cook for a few minutes, stirring often, until it darkens slightly and begins to stick to the bottom of the pot.

Pour in the water and coconut milk, then add the red lentils and diced sweet potato. Bring everything to a simmer.

Lower the heat and let the soup cook gently, partially covered, for about 30 minutes. Stir occasionally until the lentils are soft and partially broken down and the sweet potato is tender.

Meanwhile, remove the kale leaves from the stems and tear the leaves into bite-sized pieces. Wash and drain well.

Once the lentils and sweet potatoes are cooked, stir in the kale and simmer for about 5 more minutes, until wilted and tender. Remove the soup from the heat and stir in the chopped cilantro.

Ladle into bowls and finish with a dollop of yogurt before serving.

Servings and timing

This recipe makes 6 moderate main-course servings.

Prep time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Variations

For a vegan version, skip the yogurt and finish each bowl with a squeeze of fresh lemon juice for brightness.

If you prefer a richer soup, you can use regular coconut milk instead of light coconut milk. This will create a fuller, creamier broth.

If you are sensitive to heat, leave out the jalapeño. The soup will still have plenty of flavor from the curry powder, ginger, and garlic.

You can swap the kale for spinach or another sturdy leafy green. Spinach will wilt faster and give the soup a softer texture.

To make it even heartier, serve it over cooked rice, quinoa, or millet.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the lentils will continue to absorb liquid and the soup will thicken.

When reheating, warm it gently on the stove over medium-low heat or in the microwave in short intervals, stirring in between. Add a splash of water, coconut milk, or vegetable broth to loosen the texture if needed.

For the best color and texture, you can store cooked kale separately and add it when reheating, but this step is optional.

FAQs

Can I make this soup ahead of time?

Yes. This soup is excellent for making ahead because the flavors deepen as it rests. It is a great meal prep option for busy days.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Do red lentils need to be soaked first?

No, red lentils do not need soaking for this recipe. Just rinse them well before adding them to the pot.

Can I use regular coconut milk instead of light coconut milk?

Yes. Regular coconut milk will make the soup richer and creamier. You can also thin it slightly with water if you want a lighter consistency.

What can I use instead of kale?

Spinach, Swiss chard, or collard greens can all work. Spinach is the quickest substitute because it wilts in just a minute or two.

Is this soup spicy?

It has mild warmth from the jalapeño and curry powder, but it is not overly spicy. You can reduce the heat by omitting the jalapeño.

How do I keep the soup from getting too thick?

Add extra water, broth, or coconut milk when reheating. Red lentils naturally continue to thicken the soup as it sits.

Can I make this soup without yogurt?

Yes. The yogurt is a finishing touch, not a necessity. You can leave it off or replace it with a squeeze of lemon for a fresh finish.

What does the sweet potato add to the soup?

Sweet potato adds body, subtle sweetness, and soft chunks that contrast nicely with the creamy lentils.

Is this soup filling enough for dinner?

Yes. The lentils make it satisfying and protein-rich, while the sweet potatoes and coconut milk help turn it into a hearty one-bowl meal.

Conclusion

Curried red lentil, kale, and sweet potato soup is a simple, flavorful recipe that delivers comfort with very little fuss. With its creamy texture, warming spices, and wholesome ingredients, it is the kind of soup you will want to make again and again. Whether you enjoy it fresh from the pot or reheat it for lunch the next day, it is a dependable, delicious meal that fits beautifully into any cozy dinner rotation

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