Curried Lentil and Vegetable Soup

Total Time
1hr 5mins
15 mins
50 mins

Adapted fron a 2007 issue of Super Food Ideas - great winter warmer.

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  1. Heat oil in large saucepan.
  2. Add curry powder and vegetables.
  3. Cook for 4 or 5 minutes till aromatic.
  4. Add lentils, apple, tomato and stock.
  5. Bring to boil and simmer for 50 minutes.
  6. Stir occasionally.
  7. Serve when mixture is thickened and lentils are tender.
Most Helpful

5 5

Oh my my my - this one is going in my favorite recipes of 2010! Instead of doing this on the stove, I threw everything into crockpot (except olive oil), subbing 2T tomato paste in place of a tomato. I really loved the flavors of the veggies and curry combined with the sweet apples. YUM!

5 5

My hubby raved about this soup! I really wasn't expecting him to care for it and had planned a menu using it as a starter. He skipped the rest of the meal and just ate soup. It really had a lovely flavor and was almost sweet. All of the veggies (& that apple) blended together to make an unexpected treat. I used Madras Curry Powder (forgot to add the tumeric) and made several substitutions to use what was on hand & to meet a ZWT4 challenge. I used a turnip in place of the parsnip, mixed lentils instead of only green, and canned tomatoes. Thank you for a keeper!

This is a great, warming and healthy soup packing lots of veggies. I halved the recipe with ease and omitted the oil and used non-stick cooking spray instead to cut out the fat. I added a generous amount of salt and pepper and had to add additional stock but otherwise did not change a thing.