READY IN 1¼ hrs

Lentil Curry Soup

Read Reviews (6)

"This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips." — Emily

Directions

Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 50 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 01, 2011

This was super awesome. It has an interesting, but very nice, flavor. I'm transitioning to a vegetarian diet, and this is making it easier. :-) That being said, I had to make some changes, partly out of necessity and partly by design. My garlic looked strange, so I had to use garlic powder. I didn't measure...I just shook a ton in. I didn't have 4 stalks of celery, so I substituted a bag of frozen celery, carrot, and onion blend, and then threw in a couple handfuls of onion that I already had chopped. Because I added more vegetables, I added an additional teaspoon of curry powder (I wanted it spicy). I also used brown rice and a mix of green and red lentils (it's habit). Like others, I skipped the blending and left everything whole. Without blending, the potato seems a bit unnecessary, so I might leave it out next time...and I'll definitely be making this again. Thanks for a fantastic recipe!

—redpepperineverything

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Most Helpful Critical Review

Aug 03, 2008

This was a good soup, even better the next day! I used a sweet potato (instead of a baking potato) and added it to the pot before the other ingredients, cooked for about 7 minutes. I was unsure when to add the broth so I added some during blending and the rest afterward.

—KERIS1172

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8 Ratings

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Jul 16, 2008

i made several alterations to this recipe: - added meat of approx. 6 chicken drumsticks - added a teaspoon of chile oil to give it some kick - took out potato and used brown rice instead of white - i didn't use a blender, just put it all in a pot! it was a great recipe.. healthy, and good to munch on during the weekday.

—maddyoverhere

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Dec 17, 2010

I changed the recipe a bit. I used a sweet potato instead of a whit one, and water instead of broth. I changed the lentils and rice to 1 cup each. It wasn't until they were cooking that I paid attention and noticed cooked rice as an ingredient, I used uncooked. In spite of all that, and the need for more water, this is a great tasting soup, more like a stew the way I ended up with it! Thanks for the recipe!

—sueb

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Apr 28, 2013

I used this recipe as a base so that I could add whatever I had in my kitchen to it. I didn't use a blender to puree the vegies and used leftover cooked brown rice and lentils. I also added a sprouted bean trio mix. Great taste and great basic ingredients. Thanks for the recipe.

—eveeken

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Jan 07, 2013

Except for sweet potato instead of plain and bacon grease instead of oil, I stuck closely to the ingredients, but I altered the cooking method a lot. I sauteed the onion, garlic and celery until soft, then added all the rest of the ingredients to the pot, brought to boil and let it simmer 45 minutes. Oh, and I used 3/4 C uncooked rice instead of the cooked and upped the liquid by 1.5 C to compensate. After the 45 minutes, it was a soft stew like texture with no spare liquid. I added some more water and blended it up. End result needed salt and I also added a little parsely to jazz it up, but pretty darn good overall.

—mrs. kosmos

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Nutrition

Calories
200 kcal
10%

Carbohydrates
32.8 g
11%

Cholesterol
0 mg
0%

Fat
3.5 g
5%

Fiber
10.6 g
43%

Protein
9.6 g
19%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lentil Curry Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 200
Calories from Fat: 31

% Daily Value *
Total Fat 3.5g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 250mg 10 %
** Potassium 470mg 13 %
Total Carbohydrates 32.8g 11 %
Dietary Fiber 10.6g 43 %
Protein 9.6g 19 %
Sugars 3.2g
Vitamin A 13 %
Vitamin C 26 %
Calcium 6 %
Iron 31 %
** Thiamin 21 %
** Niacin 23 %
** Vitamin B6 19 %
** Magnesium 17 %
** Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.