Curried Red Lentil Soup

From EatingWell: January/February 1993, September/October 2010

This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor.

READER'S COMMENT:

"Great soup! I ended up using fish (mussel) broth I had frozen in the freezer, which turned out great. Next time I would cut the amount of cinnamon in half (I found it overpowered the other flavours) and add an extra half teaspoon of...

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24 Reviews for Curried Red Lentil Soup

11/04/2010

Anonymous

I love this soup! I had all the ingrediants and follow the recipe to the end and the result was just delicious. Couple of comments: the soup was a little bit on the spicy side (perhaps, because I used my home fresh garden jalapenos) Next time I will try to use 1/2 jalapeno and there is no need to add salt at the end.

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11/03/2010

Anonymous

Wonderful complexity to this soup, especially considering how simple it is to make. Though we're just two, we made the full recipe and saved half for another meal. We each added some lemon juice, cilantro, and yogurt to our individual serving bowls, rather than to the pot, and will do so again when we finish it off. (We also didn't feel that chutney was necessary.) Next time we plan to serve it alongside a serving of steamed spinach, with a drizzle of toasted sesame oil and a sprinkling of with toasted sesame seeds (for a little nutritional boost).

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10/11/2010

Anonymous

This was a great recipe to play with. I couldn't find red lentils, but regular brown ones worked just fine and they were so cheap! I also added some garam masala, replaced the jalepeno with a small serrano, a spoonful of coconut milk and a cubed butternut squash. YUM!!

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10/10/2010

Anonymous

Loved this soup and so did the whole family! I left out the chutney as well, but it was still packed with flavour. I think next time I will add a few more vegetables to make it a more rounded meal. We served it with light sour cream stirred in instead of plain yogurt and have just bought more lentils to make it again. A great week-night meal and the leftovers make the whole office jealous :) Love it.

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09/24/2010

Anonymous

Quite simply, this is amazing. My new favorite red lentil soup. Many layers of flavors, together with the subtle heat of the ginger and jalapeno, make this dish a standout! Adding in the swirl of yogurt is like a cherry on top of the sundae. Perfect!

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