Curried Lentil Soup

Photo: Mark Thomas; Styling: Gerri Williams

Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

Yield: Serves: 6
Cost per Serving: $1.01
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 21g
  • Saturated fat: 13g
  • Protein: 19g
  • Carbohydrate: 39g
  • Fiber: 16g
  • Cholesterol: 0.0mg
  • Sodium: 293mg

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 6 cups low-sodium vegetable broth
  • 1 1/2 cups dried lentils, washed and picked over
  • Salt and pepper
  • 1 13.6-oz. can coconut milk
  • Chopped cilantro, optional

Preparation

  1. 1. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
  2. 2. Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.
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