Monday, January 10, 2011

Curried Lentil Soup

As I’ve mentioned here multiple times, I love having a blog to share recipes I enjoy with others.  But, recently I enjoyed the opposite perk when a reader shared a recipe with me because she thought I’d enjoy it.  And she was right!  So thanks Jacey, for sharing this recipe with me.  🙂

I’m not sure how I missed this one, as I subscribe to Bon Appetit, and this recipe appeared in the December 2010 issue.  Over the weekend, I saw my friend Beth tweet that she was making this soup as well.  That was a good kick in the rear to hurry up and write this post.  I’m still fairly new in exploring lentils, but so far, I’m definitely a fan.  I found this soup hearty, warm, and filling.  The curry is not too overpowering if you’re worried about the 2 tablespoons of curry powder.  In fact, next time I might add more.  Just as Jacey promised me, the addition of the pureed chickpeas really helps to fill you up.  I love a good vegetarian soup.  I often ate this with a 1/2 a grilled cheese sandwich.  Perfect for a cold winter day!

And be sure to check out Beth’s take on this soup over at Eat.Drink.Smile.  She’s told me she made a couple variations.

I’m going to enter this in Branny Boil’s Over’s Charity Souper Bowl!  For every entry she’s donating $1 ASPCA.  And of course, mine is in honor of the newest member of our family, Jesse.  🙂


Curried Lentil Soup


3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Ingredient Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.


Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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14 Responses to “Curried Lentil Soup”

  1. 1
    Lindsay@cookingforaveganlover — January 10, 2011 @ 5:06 am

    Wow this looks really amazing! Great recipe!

  2. 2
    Liz @ Blog is the New Black — January 10, 2011 @ 7:10 am

    Great recipe!

  3. 3
    Lindsay @ The Lean Green Bean — January 10, 2011 @ 7:19 am

    emailing this to my dad right now…he’s a huge lentil fan!

  4. 4
    kristina — January 10, 2011 @ 7:25 am

    I’ve been on the lookout for vegetarian dinners and soups – this is perfect. Can’t wait to try it!

  5. 5
    Lisa — January 10, 2011 @ 10:27 am

    Fantastic! I have everything I need except the lentils…. gotta get the boy to stop by Turnip Truck on his way home and this will be the perfect snow day meal 🙂

  6. 6
    Karin — January 10, 2011 @ 2:34 pm

    OMG. I have to make this! I love lentils! and I love curry! Perfect combination!

  7. 7
    Michelle — January 10, 2011 @ 4:23 pm

    I love lentil soups. Lentils are so good for you, and your soup sounds delish.

  8. 8
    torviewtoronto — January 10, 2011 @ 8:39 pm

    delicious healthy soup

  9. 9
    Cooking Agents — January 10, 2011 @ 10:37 pm

    The color is gorgeous. That looks like such a wonderful hearty soup. I may have to give this a shot considering there is a noreaster headed to Boston on Wednesday. I wouldn’t mind eating this to pass the time. =D

  10. 10
    Chezhow — January 11, 2011 @ 7:12 pm

    I recommend veggie stock or chicken stock in stead of the water for a richer flavor. Otherwise It’s easy and delicious.

  11. 11
    Dreamalittle — January 12, 2011 @ 7:27 am

    This sounds delicious and I love lentil curries!

    Bean and Lentil Curry recipe

  12. 12
    Kira — January 16, 2011 @ 1:15 pm

    Right up my alley! In fact, I bookmarked it and then realized I needed to make something for Branny’s Souper Bowl thing, so I came back to it but you’ve already made it for that. I think I’ve decided on a chickpea coconut soup instead.

  13. Pingback: Chez Us » Grandma’s Lentil Soup

  14. Pingback: Veggie-tarian Curried Lentil soup | Love From Kelsey

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