"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
Watch video tips and tricks
1 1/2 cups
cooked white rice
1 1/2 cups
uncooked green lentils
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!
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Curry Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 31
See how to make a simple, traditional Greek lentil soup.
See how to make a hearty, healthy, and flavorful vegetarian soup.
See how to make a traditional Lebanese lemony lentil soup.