Curry Lentil Soup


4.8 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 10.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,059.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Curry Lentil Soup calories by ingredient
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Introduction

I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since. I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since.
Number of Servings: 4

Ingredients

    Olive Oil, 3 tbsp
    Onions, diced, 1 large
    Garlic, minced 3 cloves
    Tomato Paste, 1 tbsp
    Cumin, 1 tsp
    Curry powder, 1 tsp
    Salt 1/4 tsp
    Black Pepper 1/4 tsp
    Pinch ground chili powder, cayenne or red pepper
    Vegetable Broth, 1 quart
    Lentils, 1 cup
    Carrots, chopped, 1 large

Tips

After the soup has been simmering awhile I usually give the soup a taste and add more cumin and curry. I will also add salt at this point if needed.


Directions

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky.

Yield: 4 servings.

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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    Thank you Belisana for this wonderful recip. I have been looking for a good lenil soup recipe, and this is great. I like the curry flavour with the lentils. Didn't make any changes.
    Yvonne
    - 1/18/10

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  • Good
    2 of 5 people found this review helpful
    We used less olive oil, more tomato paste, a Jalapeno pepper and paprika for a bit more spice and also used low-sodium veggie broth that we made immediately beforehand in the same crockpot. Nice texture from the pureed lentils and very nice flavor! - 7/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Wonderful Curried Lentil soup!!! I doubled the recipe, because it's just so good to have on hand for a healthy lunch. Thank you for your delicious contribution. - 2/17/10

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  • Incredible!
    2 of 2 people found this review helpful
    talk about hitting all the right spots, this was excellent. I added another onion and more than a pinch of cayenne, and didn't puree' half the soup as was requested....for cold weather, hard to beat this combination of flavors...oh, i also added a little turkey sausage! - 12/5/08

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  • Very Good
    2 of 2 people found this review helpful
    I love these flavors. I added 1 tsp of chili powder instead of just a pinch, and it was nice and spicy. This was perfect and filling for a cold fall night. - 10/31/08

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