Curried Lentil Soup

Recipe by Dr. Jenny

We made this filling soup from recent (December 2010?) issue of Bon Appetit. The soup calls for French green lentils, which are small, dark green, and speckled with black. We found them at a specialty foods store. It is suggested that you begin with 2 Tb of your favorite curry powder (we used Madras) and then add more according to your taste. We liked the idea of adding pureed chickpeas to the soup, which makes it different from other lentil soups we've seen. It thickens the soup without adding the calories you might get from a flour roux or heavy cream. The recipe says it makes 6 servings, but DH and I were very hungry today at lunch and ate the entirety, so I am listing it as 4.

Top Review by Lalaloula

I really enjoyed this hearty winter-warmer soup on an unusually cold and rainy day this July. It is thick, flavourful and super easy to make, which is always a plus.<br/>I had some mushrooms left that needed to be used up, so I threw them in, too. Also I decided to leave some chickpeas whole and liked the texture they added.<br/>THANK YOU SO MUCH for sharing this great keeper with us, Dr. Jenny!<br/>Made and reviewed for Veggie Swap #60 July 2013.

Ingredients Nutrition


  1. Heat 1 Tb olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes.
  2. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
  3. Add 2 Tb curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
  4. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb olive oil, and remaining garlic in processor.
  5. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
  6. Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
  7. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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