Total Time
Prep 10 mins
Cook 35 mins

I don't remember where I got this recipe but it's good and healthy! If you enjoy a stronger flavor feel free to increase the garlic, ginger and spices. I usually do in all recipes I make but I hadn't made this in awhile so I posted the original.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium heat.
  2. Add carrot and onion; cover and cook 3 minutes or until softened.
  3. Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
  4. Stir in diluted broth and lentils; bring to a boil.
  5. Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
  6. Divide soup evenly among 4 bowls.
Most Helpful

Great flavor! I did add more of the garlic, curry powder and ginger as others suggested, and I also needed to add more broth simply because it started getting dry before the lentils were done. At that point, instead of chopping more garlic and ginger, I just added a little garlic powder and powdered ginger, and it still tasted great. Thank you for sharing this!

Maggie, Cooking January 30, 2008

I just made this for lunch and it's very nice. After reading the other reviews I increased the ginger and curry and was glad that I did. I used veggie stock in place of the chicken broth and water. It's a no hassle soup to make, just toss it all in a pot and let it simmer for an easy and tasty soup.

Annacia January 07, 2007

This is a quick and healthy soup to make on a weeknight. I left off the oil and used far more that 2 teaspoons of ginger. I am a true garlic lover and in place of 1 teaspoon, I used 3 cloves minced fine and increased the curry powder to 2 teaspoons and would consider maybe adding another 1/2 teaspoon. I had a quart of chicken broth and used the full amount instead of adding water.

PaulaG January 03, 2007