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    You are in: Home / Recipes / Jan's Curried Lentil Soup Recipe
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    Jan's Curried Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 48 mins

    30 mins

    1 hr 18 mins

    rainbowbrush's Note:

    This hearty soup, very warming for winter days, is best made the day before to allow the flavour of the spices to infuse.

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    Units: US | Metric


    1. 1
      Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.
    2. 2
      Add the garlic, curry powder to taste, cumin and coriander, and fry for an additional 2 minutes, then pour in the stock followed by the tomato paste lentils, grated potatoes.
    3. 3
      Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and vegetables are cooked. Season generously to taste before serving with hot chapatis for an authentic Asian dish.

    Ratings & Reviews:

    • on July 02, 2007


      This is fabulous. I cooked in my crockpot overnight and took Stardustannies advice about the spices. (1 T curry powder, 1 t coriander and cumin powder). Also upped the amount of stock to 2 litres. Served with roti that I bought from my asian foodmarket.

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    • on June 19, 2006


      I found this recipe needed double the stock (2 Lt)I also upped the spices to 1 tsp of both cummin and corriander and 1 Tbs curry powder. A very flavoursome and easy to prepare soup, thanks for sharing!! Even though I made slight changes I'm still going to award it 5 stars because the whole family ate it...which makes it a winner in my book!

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


    Nutritional Facts for Jan's Curried Lentil Soup

    Serving Size: 1 (665 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.1
    Calories from Fat 99
    Total Fat 11.1 g
    Saturated Fat 1.9 g
    Cholesterol 7.6 mg
    Sodium 488.3 mg
    Total Carbohydrate 82.2 g
    Dietary Fiber 11.3 g
    Sugars 10.8 g
    Protein 19.5 g

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