Curried Lentil Soup Recipe
Curried Lentil Soup Recipe photo by Taste of Home

Curried Lentil Soup Recipe

Publisher Photo
Curry gives a different taste sensation to this chili-like soup from Christina Till of South Haven, Michigan. "It's delicious with a dollop of sour cream," she reports. "My family welcomes it with open arms- and watering mouths."
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 4 cups water
  • 1 can (28 ounces) crushed tomatoes
  • 3 medium potatoes, peeled and diced
  • 3 medium carrots, thinly sliced
  • 1 cup dried lentils, rinsed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 4 teaspoons curry powder
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt, optional

Nutritional Facts

Nutritional Analysis: One 1-cup serving (prepared without salt) equals 169 calories, 150 mg sodium, 0 cholesterol, 34 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 vegetables.

Directions

  1. In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Season with salt if desired. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
Originally published as Curried Lentil Soup in Quick Cooking September/October 1998, p17

Nutritional Facts

Nutritional Analysis: One 1-cup serving (prepared without salt) equals 169 calories, 150 mg sodium, 0 cholesterol, 34 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 vegetables.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Curried Lentil Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 2, 2014

"This is good but I did up the spices. I used just over 2 tablespoons of curry powder (started with 2 and bumped it up a bit half way through). threw in an extra bay leaf, added an extra 2 cloves of garlic, and added probably close to 2 tablespoons of salt (hard to tell since I adjusted to taste toward the end.) I also added a second celery rib. We loved it. I'd definitely make again with these modifications."

MY REVIEW
Reviewed Feb. 10, 2012

"I made this but with alot of changes( adding more spices) otherwise it would have been very bland. I sent it to my daughter, and later asked her how she liked it, since they love curry. She said I was hoping you wouldn't ask, it was so bland, we had to keep adding more and more spices, it is not a keeper."

MY REVIEW
Reviewed Nov. 1, 2011

"I doubled the recipe, I had no potatoes but I subtituted a bunch of organic Kale. This was a great nutritious soup that my family loved. I am serving what is left over rice later in the week. Very ecominomical for a large family likfe ours. Very good flavor!"

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