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    You are in: Home / Recipes / Curried Lentil Soup Recipe
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    Curried Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    s-t's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on February 19, 2009

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2006

      55

      I should have reviewed this before now! This is great! I stir the yogurt right into the soup, so that it's a bit creamy. This soup smells delish while it is cooking, and tastes even better. Very warming and filling. I wouldn't change a thing - this is delicious! Thank you s-t!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Lentil Soup

    Serving Size: 1 (445 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.9
     
    Calories from Fat 114
    26%
    Total Fat 12.7 g
    19%
    Saturated Fat 2.8 g
    14%
    Cholesterol 13.7 mg
    4%
    Sodium 1138.9 mg
    47%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 19.0 g
    76%
    Sugars 15.1 g
    60%
    Protein 23.1 g
    46%

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