One-pot Golden Red Lentil and Mushroom Curry Soup

Watch How to Make it Here

This recipe starts at 05:52

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.


One-pot Golden Red Lentil and Mushroom Curry Soup

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 4 Prep Time: 10 min Cook Time: 30 min Total Time: 40 min


1 Tbsp (15 mL) vegetable oil

½ Tbsp (3 g) brown mustard seeds

½ Tbsp (3 g) cumin seeds

2 medium yellow onions, chopped

4 cloves of garlic, minced

½ Tbsp (8 g) freshly grated ginger

1 tsp (2 g) dried red chili flakes

2½ cups (250 g) chestnut mushrooms, sliced (or sub cremini mushrooms)

½ tsp salt

½ Tbsp (3 g) ground coriander

1 tsp (3 g) ground turmeric

⅛ tsp ground black pepper

1½ cup (300 g) dry whole red lentils, rinsed*

1½ vegetable bouillon cubes, crumbled

6 cups (1½ L) water

1 cup (240 mL) unsweetened plant-based yogurt (we used soy yogurt)

1 clove garlic, crushed

¼ tsp salt

3 medium ripe tomatoes, chopped

½ Tbsp (5 g) dried fenugreek leaves (optional)

Optional Garnish

Fresh coriander leaves

Store-bought or homemade naan

Dried red chili flakes


  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 overtop 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 in the fenugreek leaves, stir, then remove from the heat.

  9. Serve with rice or naan, with the yogurt sauce drizzled overtop. Enjoy!


  1. *Can substitute for split red lentils; if so, the cooking time is reduced by approx. 3 minutes. Can also substitute for green, brown, or yellow split lentils. If choosing to soak the lentils overnight, reduce the cooking time by half, and also reduce the amount of water added later by half as well.

  2. Variations: add any additional veggies that you like, such as broccoli, zucchini, or bell peppers.

  3. Storage: store in an air-tight container in the fridge for up to 3 days.


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❤ Sadia