• Curry Lentil Soup

    11 votes
    Curry Lentil Soup
    Prep: 20 min Cook: 45 min Servings: 12
    by John Spottiswood
    300 recipes
    This is a surprisingly light and tangy lentil soup. If you are used to thick and heavy lentil soups, this one will surprise you. It's very tasty and was a great complement to the pizza recipe I just put up. This is also adapted from a Greens restaurant recipe.


    • 1.5 cups lentils rinsed (I used half brown lentils, half yellow lentils)
    • 12 cups cold water
    • 2 bay leaves
    • 1.5 Tbsp olive oil
    • 2 large yellow onions diced
    • 2 tsp salt
    • 2 Tbsp grated fresh ginger
    • 2 Tbsp minced garlic
    • 2 tsp yellow mustard seeds (I substituted 1 tsp yellow mustard powder)
    • 1 Tbsp cumin seeds (I through in an extra tsp, but I LOVE cumin)
    • 2 tsp coriander seeds (I substituted 1 tsp ground coriander)
    • 2 large celery ribs diced
    • 2 carrots diced
    • 2 medium zucchini diced (I substituted 1 green bell pepper and 1 red bell pepper, diced)
    • 2 14.5oz cans chopped tomatoes, including juice
    • Cayenne pepper to taste
    • 2-3 Tbsp fresh chopped Cilantro
    • Lemon wedges (optional)


    1. Put lentils in a large sauce pan with water and bay leaf, bring to boil, lower heat and simmer uncovered for 20 minutes.
    2. While lentils cook, heat oil in a large soup pot, add onions, and 1/2 tsp salt. Saute over medium heat for 5 minutes. Add ginger and garlic cook 1 minute. Stir in spices and cook for 2-3 minutes, adding water if needed. Add the vegetables, another tsp of salt, and cook for 5 minutes. Add the tomatoes and simmer until lentils are ready, about 10 minutes.
    3. Remove bay leaf and add lentils and their broth to the soup pot. Add salt to taste (about 1 tsp) and 2 pinches of Cayenne pepper and simmer for about 20 minutes uncovered. Check and adjust with more salt and Cayenne if needed.
    4. Serve in bowls with a sprinkle of fresh Cilantro and lemon wedge on the side.

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    • Claudia lamascolo
      Claudia lamascolo
      Delicious and love lentils they are so good for you great recipe!
      • Dave McFarland
        Dave McFarland
        It looks OK, but I wouldn't call it a Curry Lentil soup. There is no curry in it, though there are 2 items common to curry, and they aren't the main items in curry. If you used Fenugreek, and turmeric, it would have helped. Why don't you use Madris Curry, or a number of other curries, and be done with it. A true curry has upwards to about 24 different spices in it. In India, each household has their own special curry, that they make for themselves. Imagine how many recipes for curry there are. Some also take a standard curry and modify it, for themselves.
        • Shirley
          Good recipe. We usually always add tumeric as well in Dal. Also mustard seeds are crackled in oil for the seasoning.
          • kathy gori
            kathy gori
            looks really good , curry and lentils what's not to like?!
            • Salad Foodie
              Salad Foodie
              Though I "went astray" preparing your recipe I came close enough to say it's a Five Star soup for sure. The changes I made evolved into "Lentil, Sausage and Vegetable Stew" on this site. Thanks for the inspiration.


              • Miss Polly Motzko
                Miss Polly Motzko
                Hello there John,

                Where is Greens Restaurant? You sure make me want to go there, since the Pizza Dough and the Curry Lentil Soup came from there. I love stuff like that!

                Keep making great looking stuff for me to want to try!

                Polly Motzko


                • Susan Spires
                  Susan Spires
                  I'll keep an eye out for one without tomatoes, Martha. I do love lentil soup and believe I've had them without tomatoes too, but I haven't made one like that myself yet. Will let you know when I find one!
                  • Dave McFarland
                    Dave McFarland
                    Hi Martha,
                    Leave the tomatoes out, if you want. Was the sausage hot and spicy? The mark of a good cook, is one who will experiment with items, they know might help. Start with 2 T of Madris Curry, and go from there. Add what you want, and what you think was in that soup in the restaurant. Find 4 or 5 Curry Lentil recipes, and compare them. The internet is a great place to find them. I have over 1.5 million recipes on my computer. Good luck. Dave
                    • Martha A. Cheves
                      Martha A. Cheves
                      I stopped at a restaurant for lunch one day and they served a complimentary dish of Lentil soup. It was so good. I ate each bite slowly trying to determine the ingredients. (They wouldn't give me the recipe). I've looked for this recipe everywhere and they all include tomatoes as an ingredient. This soup had NO tomatoes. It did have some type of sausage and I'm sure cumin. Any ideas?

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