Lentil Vegetable Soup

Lentil Vegetable Soup

"This wonderful, curried lentil soup is stirred with creamy yogurt and served with fresh mint and hot sauce for a little kick."
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Ingredients

1 h 5 m servings 192 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a soup pot heat oil. Add onions and carrots and saute 5 to 6 minutes until tender.
  2. Add curry, garlic and saute 1 more minute. Add lentils and chicken
  3. stock and bring to a boil. Reduce heat and simmer 35 to 40 minutes or until the lentils are tender.
  4. Puree soup with yogurt and adjust seasoning.
  5. Add mint and hot sauce if desired.

Reviews

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I didn't add the yogurt as indicated. Instead, I added it to each bowl individually. It tasted very fresh! Also, I noticed that the leftover taste was even better than the night before! Grea...

Easy to make soup! I let those who were enjoying the soup add their own hot sauce. Wonderful taste!

This was wonderful! I had to change the broth to vegetable because my husband's gone alkaline but this soup was delicious, thick and hearty!

Yum! I added a few stalks of chopped celery w/ leaves, an extra cup of stock, and cooked it all day in the slow cooker on high (didn't sautee veggies). I added 1 Tbsp dried mint at the beginni...

I left out the mint and instead of hot sauce I used dried cayenne pepper. It was very spicy for my taste, but I was making it for my Pakistani fiance. He said that he hadn't had dahl this good s...

Yum! I made this using stock that I made from the Thanksgiving turkey. I followed other reviewers' suggestion to add dollops of yogurt at the end. Also to note: I had about 7-8 cups of stock and...

We loved this recipe. It was fast and very flavorful. We like a strong curry flavor so I added more curry powder. I also added a dollop pf yogurt when serving it rather than blending it in. I'm ...

I love this recipe. So easy and so delicious. I use vegetable bouillon instead of chicken broth. The yogurt adds richness to the recipe. It's pretty good without the yogurt, but amazing with it.

I really liked the flavor of this - my family wasn't so crazy about it. I skipped the mint like many others, and found that it required several more cups of broth than the recipe called for.

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