Curried Lentil Soup Recipe

4 3 5
Curried Lentil Soup Recipe
Curried Lentil Soup Recipe photo by Taste of Home
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Curried Lentil Soup Recipe

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4 3 5
Publisher Photo
Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

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
  • 1-1/4 teaspoons salt
  • 2 bay leaves
  • 2 garlic cloves, minced

Directions

In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. 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

1 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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

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Reviews forCurried Lentil Soup

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MY REVIEW
valerie295 User ID: 7745673 83137
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
tygft User ID: 4022211 22422
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
MrsKase User ID: 3265136 23948
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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