Lentil soup is a great winter meal. Lentils are a staple in India and they believe that eating them helps rid the body of fats.  Lentil soup can be made creamy like split pea or more liquid can be added to make it brothy. Shown here served with chopped cilantro and a dollop of yogurt.

Curried Lentil Soup
Prep time
Cook time
Total time
For less heat, remove the red chiles. Regardless, after cooking remove the bay leaf, dried mango and chiles.
Recipe type: soup
Serves: 4-6
  • 1 cup yellow lentils
  • 1 cup red lentils
  • 1 bay leaf
  • 1 piece dried mango
  • 2 red chiles
  • 1 tbsp sun dried tomato (or 1 medium fresh tomato chopped)
  • 1½ tsp curry powder
  • ½ tsp tumeric
  • 1 tsp paprika
  • ¼ tsp cumin
  • salt and pepper to taste
  • 2 tbsp butter
  • 1 medium onion chopped
  • 4 cloves garlic smashed
  • 2 tbsp cilantro minced (for garnish)
  1. Heat butter in a large pot over medium-high heat.
  2. Add garlic cloves and 1 diced onion; saute 6 minutes.
  3. Add the dry spices, the bay leaves and chile pepper and cook about 3 minutes.
  4. Add the rest of the ingredients and 8 cups water or chicken broth (less if you want it thicker); simmer until the lentils are soft, about 1 hour. Season with salt. Garnish with cilantro
Carrots and fresh tomato can be added as well.


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