Curried Lentil Soup Recipe

soup bowls
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 Updated 07/06/2015

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Here is a recipe for a spicy, tangy lentil soup that draws heavily on Middle Eastern cuisine.


  • 1/2 medium onion, peeled and chopped
  • 2 tablespoons oil
  • 1 garlic clove, chopped
  • 1 teaspoon finely grated peeled fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 1 1/4 cups water
  • 3 cups chicken stock
  • 2 medium tomatoes, peeled, seeded and diced
  • fresh lemon juice to taste
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. In a large saucepan, cook the onion in the oil over moderate heat, stirring slightly until golden brown.
  2. Add the spices, garlic and ginger and cook the mixture for 30 seconds, stirring the whole time.
  3. Add the lentils, measured water and bouillon.
  4. Bring the liquid to the boil and simmer, covered for 25 minutes.
  5. Stir in the tomatoes and simmer the soup, stirring occasionally, for 2 minutes.
  6. Season the soup with the lemon juice and season to taste.

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 4 portions


Perhaps a mention of adding the spices might be useful!
#1 - rpmeds - 12/22/2009 - 06:57
I made this without the tomatoes and with only 2 cups of stock - blended it - turned out a fabulously thick soup, perfect with a thick slice of buttered bread.
#0 - Rose - 08/20/2008 - 09:11
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