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

    Curried Lentil Soup. Photo by Lalaloula

    1/2 Photos of Curried Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Dr. Jenny's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
    3. 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. 4
      Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb olive oil, and remaining garlic in processor.
    5. 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. 6
      Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
    7. 7
      Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on July 31, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2013

      55

      I don't get to eat curry dishes very often and this was a wonderful treat. I used Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture for the curry. I omitted the butter because I need to be careful how much fat I'm consuming but I'm sure it would have been a lovely enhancement.

      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 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 473.9
     
    Calories from Fat 163
    34%
    Total Fat 18.1 g
    27%
    Saturated Fat 5.3 g
    26%
    Cholesterol 15.2 mg
    5%
    Sodium 394.3 mg
    16%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 21.9 g
    87%
    Sugars 3.6 g
    14%
    Protein 18.9 g
    37%

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