Curried Lentil Soup

Curried Lentil Soup


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If your taste buds can handle spicier flavors, transform your lentil soup to the next level by adding extra spices. You'll have a whole new vegetarian meal for dinner.

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Time needed

50-60 min cooking

Serving Size / Yield

4 servings


  • 1 C. brown lentils, rinsed
  • 2 C. water
  • 1 tsp. ground cumin
  • 1 tsp. olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 chile, seeded and minced
  • 1 Tbs. fresh ginger, grated
  • 1/2 tsp. curry powder
  • 1 C. tomatoes, diced
  • 2 C. vegetable broth

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Bring lentils and water to boil in a saucepan over medium heat. Reduce heat and simmer for 35 to 40 minutes. Heat a large skillet over medium heat. Add cumin and toast for 1 minute. Add olive oil and onion and cook until onion is lightly brown. Add garlic, chili, ginger, curry powder and salt. Stir for 1 minute. Add tomatoes and cook. Stir for 3 to 5 minutes. Pour in cooked lentils with liquid and vegetable broth. Simmer for 10 minutes. Pour soup into serving bowls and if you desire, season with additional herbs.

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