I LOVE this recipe. I've made it a few times now and every time I do it turns out beautifully. I'm no chef, so finding recipes that are relatively easy to make, inexpensive and delicious is like stumbling upon gold. This dish marries some beautiful flavours and is definitely something I'll continue to make again and again.
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.
25 Reviews for Curried Red Lentil Soup
It's not often that my husband tells me that I made something delicious. This recipe was VERY flavorful & easy to make. The red lentils get soft/mushy very quickly so everything was done in less than an hour. The recipe filled our house with flavor - my husband said it smelled like an indian restaurant when he walked in the house. I'll definitely make this one again!
After making it according to the recipe, I found it needed some veg, so followed the track of the reviewer who added diced sweet potato. Chard and Kale were outrageously expensive this time of year, so added some frozen spinach, although the heft in kale or chard would have been better. Used some chickpeas and only a cup of lentils. Didn't have the red, so used French greens. Used less broth than called for. Also, didn't have a jalapeno, but the curry powder I used was hot enough.
Yummmmm....The only changes I made were using fewer lentils (didn't have enough on hand...had a little less than a cup), using regular and not red lentils (already had "regular" ones in my cupboard), and no mango chutney (I would love to try it the next time....couldn't find it on my shopping trip this time). So easy to prepare...very little chopping required.This is fantastic!!! Amazing flavor and scent combination! Will absolutely be making this again and again!!!
This soup is delicious. Used half the amount of cinnamon per other reviews and it was plenty. Did not have a jalapeno so I used 1 1/2 tsp. canned diced jalapeno. Just the right kick for me - a little too much for my six and four year old who both really enjoyed this soup. One ate it over steamed rice and the other dipped tortilla chips in it. Will make again and again!