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    You are in: Home / Recipes / Curried Red Lentil Soup With Lemon Recipe
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    Curried Red Lentil Soup With Lemon

    Curried Red Lentil Soup With Lemon. Photo by Baby Kato

    1/3 Photos of Curried Red Lentil Soup With Lemon

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Marly Deschauer's Note:

    I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!

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    Ingredients:

    Serves: 2

    Yield:

    quarts ...

    Units: US | Metric

    Directions:

    1. 1
      1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
    2. 2
      2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
    3. 3
      3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
    4. 4
      4. Season with salt and pepper to taste and stir in lemon.

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    Ratings & Reviews:

    • on January 29, 2012

      55

      This was really, really good. I added 1 finely chopped celery stalk, 1/2 tsp. of salt, 1 large garlic clove and 1 tsp. of vegetable bullion. I also grated the carrot instead of chopping it, personal preference. I skipped the lemon. I thought the amount of cumin would be a bit strong, but I was wrong, it was just right. I served it over cooked oats--I know that sounds bizarre but it was delicious! I think this is a recipe that is flexible with additions of vegetables, grains or spices. Barley, new potatoes or coriander and garam masala come to mind.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2014

      55

      What a terrific soup this recipe makes. It was quick and easy to prepare with very tasty results. Made as written but omitted the cumin. (I have a problem digesting it). The soup was perfection, I used a thai red curry paste. It left a soft lingering glow of flavor. We really enjoyed the textures and all the flavors in this dish. Thank you for sharing this recipe, that I will be using often in the years to come. Made for Spring Pac 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2012

      45

      This is an excellent recipe, and I can see why it's been given 5 stars. I followed it to a tee until all of the ingredients were added, and then upon tasting it I found it quite bland. And that was even after I had added 1 tsp of garam masala and 1 tsp of coriander. So I proceeded to almost double the curry and cumin, and added an extra tsp of garam masala, and a few generous squirts of srirachi hot sauce. Finally I added about a cup and a half to two cups of cooked quinoa at the end. The final result was amazing!!! If you like your food very mild, stick to the recipe. If you like it with a little more kick, try mixing it up a little. The great thing about this recipe, as noted by other reviewers, is that it is exceptionally easy to tinker with and achieve your own flavor profile. Thanks for the recipe Marly!!

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

    Read All Reviews (5)

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    Nutritional Facts for Curried Red Lentil Soup With Lemon

    Serving Size: 1 (917 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 757.1
     
    Calories from Fat 47
    27%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 149.3 mg
    6%
    Total Carbohydrate 134.2 g
    44%
    Dietary Fiber 26.6 g
    106%
    Sugars 8.6 g
    34%
    Protein 50.8 g
    101%

    The following items or measurements are not included:

    low sodium vegetable broth

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