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Curried Red Lentil Soup

January/February 1993, September/October 2010

Your rating: None Average: 4.4 (124 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

24 Reviews for Curried Red Lentil Soup

09/03/2012
Anonymous
Wonderful recipe

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.

Comments
06/11/2012
Anonymous
Loved it. Gets better in the fridge.

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.

Easy, cheap, tasty
Comments
02/22/2012

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.

Comments
01/05/2012
Anonymous
This recipe is excellent!!

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.

easy, high in flavor, not too hot
Comments
11/09/2010
Anonymous

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.

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