Lentil Curry Soup

Lentil Curry Soup

7 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Recipe by  Emily

“This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
  2. Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

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Reviews (7)

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This was a good soup, even better the next day! I used a sweet potato (instead of a baking potato) and added it to the pot before the other ingredients, cooked for about 7 minutes. I was unsure when to add the broth so I added some during blending and the rest afterward.



This was super awesome. It has an interesting, but very nice, flavor. I'm transitioning to a vegetarian diet, and this is making it easier. :-) That being said, I had to make some changes, partly out of necessity and partly by design. My garlic looked strange, so I had to use garlic powder. I didn't measure...I just shook a ton in. I didn't have 4 stalks of celery, so I substituted a bag of frozen celery, carrot, and onion blend, and then threw in a couple handfuls of onion that I already had chopped. Because I added more vegetables, I added an additional teaspoon of curry powder (I wanted it spicy). I also used brown rice and a mix of green and red lentils (it's habit). Like others, I skipped the blending and left everything whole. Without blending, the potato seems a bit unnecessary, so I might leave it out next time...and I'll definitely be making this again. Thanks for a fantastic recipe!



i made several alterations to this recipe: - added meat of approx. 6 chicken drumsticks - added a teaspoon of chile oil to give it some kick - took out potato and used brown rice instead of white - i didn't use a blender, just put it all in a pot! it was a great recipe.. healthy, and good to munch on during the weekday.

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Amount Per Serving (10 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 250 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato, Carrot, Apple, and Red Lentil Soup


next recipe:

Moroccan Lentil Soup with Veggies