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

09/20/2010

samanthajeagle

We love this recipe! This plus the quick tikka masala are two of our favorite eating well dishes ever. We don't add the mango chutney, because it is delicious without it! It is one of the few recipes that we do not change, modify, or add more of something.

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09/13/2010

Anonymous

Wonderful, delicious soup, loved by the entire family, and easy to prepare!
Thank you.

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09/13/2010

Pegm

We loved this soup! My husband can't believe the explosion of wonderful flavors! Will serve with Naan bread next time.

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07/26/2010

Anonymous

I have made this soup many, many times and I agree with the other comments that this is a wonderful soup with so many different flavors. I love the ginger, pepper, curry and cumin flavors, but the best is the mango chutney. This is definitely one recipe I will keep handy.

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