Lentil Vegetable Soup Recipe - Allrecipes.com
Lentil Vegetable Soup Recipe
  • READY IN ABOUT hrs

Lentil Vegetable Soup

Recipe by  

"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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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Aug 07, 2009

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! Great recipe! I will definitely cook it again and again!

 
Apr 07, 2009

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

 

15 Ratings

Mar 11, 2010

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!

 
Feb 12, 2012

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 beginning, did not puree, and added yogurt to individual bowls before serving. Everybody in my family loved this and every last drop was eaten within 2 days!!

 
Dec 16, 2009

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 since he had been back home! I served it with roti and it was a delicious light dinner for a cold night!

 
Dec 01, 2009

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 used all of it (kept all other measurements the same), but the lentils really soaked it up so you could potentially add even more stock. Definitely will be making this a regular in our house!

 
Nov 02, 2009

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 not a big mint fan and would skip it next time.

 
Jan 27, 2011

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.

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 12.4 g
  • 49%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 601 mg
  • 24%

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

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