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Curried Red Lentil Soup

January/February 1993, September/October 2010

Your rating: None Average: 4.4 (112 votes)

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...
Curried Red Lentil Soup Recipe

24 Reviews for Curried Red Lentil Soup

01/31/2010
Anonymous

Love this soup! I am making it for the second time right now. I agree--even without the cilantro or chutney, this is great. So easy and makes the whole house smell good.

Comments
09/28/2009
Anonymous

We LOVE this soup. It is easy to make -- quite fast -- and still delicious even if you don't have all the ingredients (like chutney or parsely or cilantro) on hand. I'd bet we've made this at least 10 times in the last year.

Christina, Bozeman, MT

Comments
09/28/2009
Anonymous

Very delicious. This was very flavorful and very spicy.

Brett J. Anderson, Baltimore, MD

Comments
09/27/2009
Anonymous

This soup has become a year-round staple. The mango chutney really adds a nice touch.

Comments (1)

15 comments

Anonymous wrote 1 year 33 weeks ago

I usually add a

I usually add a (triple-rinsed) can of small red beans or chick peas for the final 5 minutes of simmering.

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