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Curry-Lentil Soup

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Joined: Dec 19, 2005


Posted to Thread #17358 at 3:27 pm on Jan 5, 2010

(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes (the red pepper flakes were very hot). Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).


"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."


1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)

1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves


Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

(My note: I served this with baguette slices - some people served it over basmati rice).

Makes 4 Cups

From Cuisine at Home

A balanced diet is equal parts of milk and dark chocolate.

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