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Curried Red Lentil Soup

Posted by Peggy on December 27, 2010

Curried Red Lentil Soup
Recipe: Curried Red Lentil Soup


  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped or diced carrots
  • 2 tablespoons curry powder
  • 1/2 teaspoon turmeric
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 5-7 cups vegetable or chicken stock
  • 2 cups red lentils, washed
  • 1/3 cup chopped cilantro, optional
  • Red pepper flakes
  • Plain yogurt, optional


  1. Heat olive oil in a large, heavy bottomed pot or Dutch oven, over medium heat. Stir in onion, celery and carrot and a pinch of kosher salt. Cook until vegetables soften, about 8 minutes stirring occasionally, and stir curry, turmeric and garlic. Cook an additional minute then add tomatoes and stock.
  2. Stir in lentils then bring to a boil; reduce to medium-low heat and cook, stirring every 5 minutes, 40-50 minutes or until lentils have completely broken down and softened.
  3. Season to taste with kosher salt and red pepper flakes. Stir in cilantro, if using, and garnish with a dollop of yogurt, if using.

Number of servings (yield): 6

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