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Lentil Curry Soup

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Lentil Curry Soup
2008-07-25 Appetizer
4 30

This curry soup may be served either as an appetizer or a main dish. It combines onion, garlic, ginger and curry powder with a creamy chicken or vegetable broth, flavored with lime juice. Various condiments are sprinkled on top.

  • Servings: 6-8 for appetizer or 4 for a meal


2 tsp Olive Oil
1 Yellow Onion, chopped
2 tsp Minced, fresh garlic
2 tsp Grated Fresh Ginger
1 tsp Curry Powder
Pinch Sugar
2 cans (14 Oz. Each) Lower-sodium Chicken or Vegetable Broth
¾ cup Red Lentils
1-2 Limes, cut into wedges
¼ cup Half-and-half or Light Cream
Salt, to taste
⅓ cup Toasted, sweetened coconut
⅓ cup Dry Roasted Peanuts, coarsely chopped
¼ cup Coarsely Chopped Scallions
¼ cup Coarsely Chopped Fresh Cilantro Leaves


Saute the onion in the oil for 3 to 5 minutes. Add garlic, ginger, curry powder, red pepper flakes (see note below) and sugar; saute 2 minutes.

Add broth and lentils. Simmer, uncovered, until lentils are soft, 15 to 20 minutes. Remove soup from heat.

Stir in half-and-half and salt, if desired.

Squeeze a generous wedge of lime over each serving.

Serve with garnishes (they really add to the dish!)

Helpful Tips:

--This soup tastes even better the second day. --When choosing a curry powder, try to find one without salt, that way you can adjust the salt to your taste. --Depending on how hot your curry powder is, you may wish to add 1/4 to 1/2 tsp. crushed red pepper flakes to boost the heat. --If you can't find red lentils at the grocery store, try an international grocery. --Depending on how salty your vegetable broth is, or if your curry powder has salt as an ingredient, you may not need additional salt.