Curried Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 579.5 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Curried Lentil Soup calories by ingredient
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From the December 2012 issue of Cooking Light. From the December 2012 issue of Cooking Light.
Number of Servings: 6


    1 tablespoon olive oil
    1 cup onion, chopped
    1 tablespoon minced garlic
    1 tablespoon minced peeled ginger
    1.5 tablespoons curry powder
    1/8 teaspoon red pepper
    3 cups vegetable broth
    1/5 tablespoons balsamic vinegar
    16 ounces cooked lentils
    2 cups fresh baby spinach
    1/4 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    1/4 cup fresh cilantro, chopped


Serve with Greek yogurt (not calculated in nutritional breakdown) and garnish with additional cilantro.


1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and ginger; sauté 1 minute. Add curry powder and red pepper; cook 30 seconds, stirring constantly. Add broth, vinegar and lentils. Increase heat to high; bring to a boil. Reduce heat; simmer 5 minutes.

2. Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt and pepper to pan; stir until spinach wilts.

Serving Size: Makes six 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user OREGON_BOUND.

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