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Curried Lentil Soup

Recipes »  Soups, Stews and Chili  »  Beans and Legumes

This hearty soup, very warming for winter days, is best made the day befoer to allow the flavour of the spices to infused

 "This was easy to make. I stayed with the recipe for spices. In the end, I added 500 ml (2 cups) of chicken broth to change it from a stew to a soup. The alternative would be to use it on top of Basmati rice as a sauce." - wyattj

Yield: 4 Ready in 1 hours

Cuisine: AsianMain Ingredient: Lentil

(4.6, 7) 100% would make again (reviews)

Favorite 309 people favorited
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Curried Lentil Soup
I changed a couple of the ingredients as to what I had in the fridge, and made it a bit thicker so that my 15 month old twins could eat it. Went down a treat! photo by Madmumlee Give a medal for this photo
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Servings          
Original recipe makes 4
30 mililitersVegetable oil
1 largeOnion; chopped
2 largecarrots; chopped
2 stickscelery; chopped
1 cloveGarlic; crushed
7 mililitersCurry powder
1 mililiterGround cumin
1 mililiterGround coriander
1 literChicken Stock
30 mililitersTomato paste
100 gramsRed lentils; washed
3 largePotatoes; grated
Salt and cracked pepper

Curried Lentil Soup Preparation

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

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  • I changed a couple of the ingredients as to what I had in the fridge, and made it a bit thicker so that my 15 month old twins could eat it. Went down a treat! photo by Madmumlee Madmumlee

  • as advertised photo by wyattj wyattj

    • Calories Per Serving: 493
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    Curried Lentil Soup Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Can add coconut for garnish also, is really yummy!
    3 weeks, 19 hours, 59 minutes ago
    Simple, inexpensive and delicious. I added a couple of red peppers in for extra kick. Feel free to leave out the potatoes.
    5 months, 3 weeks, 2 days, 23 hours, 54 minutes ago
    This was easy to make. I stayed with the recipe for spices. In the end, I added 500 ml (2 cups) of chicken broth to change it from a stew to a soup. The alternative would be to use it on top of Basmati rice as a sauce.
    2 years, 2 months, 1 days, 2 hours, 47 minutes ago
    Nice, would cook it again
    2 years, 3 months, 1 weeks, 9 hours, 57 minutes ago
    6 years, 6 months, 2 weeks, 1 days, 20 hours, 27 minutes ago
    A good, hearty soup. To simplify, I've tried it with canned, diced potatoes insead of the grated potoates (19oz 540ml size). Still good. With smallish red lentils, 100g is equivalent to approx 2/3 cup.
    6 years, 10 months, 5 days, 5 hours, 52 minutes ago

    [I posted this recipe.]
    7 years, 2 months, 2 days, 15 hours, 2 minutes ago

    Tags

    1. Brunch
    2. Main Dish
    3. Vegetables
    4. curry
    5. OAMC
    6. Winter
    7. Meatless
    8. Vegetarian
    9. Low Sugar
    10. Asian
    11. Lentil
    12. Dinner
    13. Lunch
    14. Light

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