Curried Lentil Soup

READY IN: 1hr 20mins
Recipe by s-t2384

This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian!

Top Review by corrielynn75

This is a fabulous and healthy recipe. I found it when I went searching for a recipe like the one served at a local Middle Eastern restaurant we frequent. This soup is healthy, but hearty--not a thin broth with a few sad vegetables floating in it like so many "healthy" soups. It is extremely well-seasoned, with just a little "kick" from the cayenne. I followed the recipe exactly, except that I cut the vegetable oil in half to cut the fat and calories, and it turned out great! Next time I'll try just one tablespoon, and I'll use olive oil. I didn't have a immersion blender, so I just blended it in batches in my regular blender, which worked fine. I left very little unblended, because I wanted a mostly smooth, creamy soup. The plain yogurt was a great addition, and made for a nice presentation with the sprinkled parsley. The soup also freezes well. This recipe is going to be in my regular rotation! Thanks for posting!

Ingredients Nutrition


  1. In a large soup pot heat oil.
  2. Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
  3. Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
  4. Stir rinsed and drained lentils into vegetable mixture.
  5. Add cinnamon stick, tomatoes and stock.
  6. Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
  7. Remove cinnamon stick. Add salt and pepper.
  8. Using immersion blender, puree some of the soup, leaving some of it chunky.
  9. Garnish each bowl with a dollop of yogurt and chopped parsley.

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