I followed the recipe to the end but didn't add cinnamon & nutmeg. I also topped it off with grilled shrimp. This recipe was a total hit with the family. The addition of yogurt was so tasty.
Curried Red Lentil Soup
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.
24 Reviews for Curried Red Lentil Soup
I make this all the time. I leave out the chutney, it's just not for me. And I use 4-5 jalapenos because they're one of my favorite foods and one just wasn't enough!
The yogurt makes a brilliant garnish--a much, much healthier alternative to sour cream!
Also, I like to make this soup then leave the pot in the fridge for a day or two before eating (if I can resist) because the flavors meld together and it just tastes better and better.
Loved this soup. Such a great flavor. I added a cubed sweet potato just to give it a little more texture. Would add carrots as well next time. The chutney gave it a little sweetness that was addictive. Loved it. Did not need the yogurt.
I made this during a lunch break it was that easy - some chopping, but worth it. I didn't use the mango chutney & bought Italian Parsely by mistake. I think Cilantro would be better. Hearty, warming thick soup with just a bit of kick to it. Sending this one to the list of cooks I know.
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 either the curry or cumin. Will make again for sure, but might add some carrots and celery for a more complete meal.