- Calories 401
- Fat 21g
- Satfat 13g
- Protein 19g
- Carbohydrate 39g
- Fiber 16g
- Cholesterol 0.0mg
- Sodium 293mg
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.
How to Make It
Step 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.
Step 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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The recipe says to only puree half.
Excellent!
This was excellent. I pretty much followed the recipe except added more spices as others reviewers commented: 1 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp ground red pepper. I also used two boxes of 32 ounce low sodium vegetable broth. Next time, I might add 1/2 cup more lentils (I used red lentils) and maybe turmeric.
Wish I had not pureed it
The flavor is delicious, but I wish I had followed my gut and not pureed it, I really liked it better with the lentils and bits of vegetables. It is still good, but the next time I make it I might try pureeing only half the soup and leaving the rest alone then mixing them together.
Excellent and Quick
I make this quite often and change up some of the spices to make it hotter and add some additional flavour with ginger. I ALWAYS make cilantro dumplings with it as well. Very comforting and delicious.
Very good....
This is a very good recipe. I did what others suggested and added 1 tsp. of each: coriander, chili powder and ground ginger. It added depth and tastiness to the recipe. I highly recommend using low sodium vegetable broth. Otherwise it becomes too salty after storing in the fridge overnight and reheat the next day.
Easy and delicious
Great recipe for its ease, short list of ingredients, and wonderful flavor. I also added some coriander. I made a lighter version with half the coconut milk.
HarliRose's Review
Good recipe. Added coriander like rater above suggested, which did help since initial result was a little bland. Next time will add more carrots for more flavor and broth since soup was little thick for my taste.
JanineC's Review
Great soup! Easy to do. We added some extra spices for more flavor (Added hot chili oil 1-2 tsp. 1 tsp coriander and 1/2 tsp ginger). Also 1 cup chopped kale for color and more nutrition.
kbkmprh's Review
Made this for family weekend light dinner. Universal approval, even by the toddlers. Only some of the uncles needed more food afterward.
Curry Heaven