Recipe for Curried Red Lentil Soup

Soups and Stews A Spicy Spoon of Protein

Lentils are perhaps the oldest domesticated legume and are a wonderful source of low-calorie, low-fat protein, iron, fiber, and folate. They don’t need to be soaked, and they cook quickly. Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining. If you have a chopper, it will make short work of prepping the onion, carrots, and potatoes.

Curried Red Lentil Soup

Recipe courtesy of
  • Heather Leno

Prep Instructions

  • Yield: 8 (1⅔ cup) servings
  • Prep Time: 15-20 minutes
  • Cook Time:
  • Total Time: 45-50 minutes

Recipe Ingredients

  • 1 medium-sized onion, chopped (approximately 1½ cups)
  • Vegetable broth for sautéing
  • 5 cups water
  • 1 1/4 cups red lentils
  • 2 teaspoons cumin
  • 1 1/4 teaspoons curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1 cup potatoes, diced
  • 2/3 cup carrots, diced
  • 1 can (15 oz.) petite-diced tomatoes in sauce
  • 1 teaspoon salt
  • 1 tablespoon Chicken-Style Seasoning

Instructions

  1. Sauté onion in broth in a large kettle.
  2. Combine water, lentils, and seasonings in kettle with sautéed onion and simmer 15 minutes. Stir occasionally so lentils do not stick together.
  3. Add remaining ingredients and simmer an additional 15–20 minutes or until vegetables are tender.

Category Tags

Cholesterol-free
Gluten-free
Good source of plant protein
High fiber
Low fat / low saturated fat
Peanut-free
Soups and Stews
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 157.11
Fat: 0.87 g
Saturated Fat: 0.03 g
Cholesterol: 0 mg
Sodium: 444.64 mg
Carbohydrates: 28.40 g
Fiber: 7.08 g
Sugars: 4.23 g
Protein: 9.55 g
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