nutritional information

Per 1 1/2-cup serving:

  • Calories: 283
  • Protein: 19 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 50 g
  • Cholesterol: 0 mg
  • Sodium: 146 mg
  • Fiber: 13 g
  • Sugar: 7 g
Vegan Gluten-Free

Curried Red Lentil Soup with Lemon

Curried Red Lentil Soup with Lemon

Serves 6

This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.
  • 2 cups red lentils, sorted and rinsed
  • 1 qt. low-sodium vegetable broth
  • 1 large onion, finely chopped (2 cups)
  • 4 celery stalks, finely chopped (1 ½ cups)
  • 2 large carrots, finely chopped (1 ½ cups)
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup chopped cilantro
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • 2 Tbs. lemon juice

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

October 2009 p.63

you might also like

comments

I have red split lentils. By how much should I reduce the cooking time and amount of water? Thanks

Marcela Gomez - 2013-05-11 01:34:47

This is delicious. Definitely make "as is" the first time and you will see it's a simple/perfect recipe. I did, however, throw in some spinach to add green to the pot!

Hayley J - 2013-03-01 03:29:12

soup has a really good flavor. My only criticism is that the vegetables should be perhaps sauteed first, to soften them. The amount of time necessary to make the vegetables soft overcooked (in my opinion) the lentils--which only need a short time to cook. Also, a tinge watery for me. Next time, I will use slightly less water.

Ken - 2013-02-12 03:30:27

Just made this soup..and I added some mashed pumpkin for extra thickness...delicious!!

Ligia - 2013-01-16 01:27:51

I'm experimenting so hope it works out!!!

Sophia Duran - 2012-11-01 22:03:52

tastes great with diced avocado on top and Bragg's Liquid Amino in place of salt:)

Kim Mentzinger - 2012-10-29 20:36:19

My mother offered to make this for my husband and me (like, right, it took a lot of arm twisting ;-)). It was WONDERFUL. She did say that she had to cook the vegetables a little longer than indicated. Also, she added the cilantro at the very end so the aroma wouldn't burn off. Perfect!

Kathleen - 2012-10-13 22:49:55

Made this yesterday but with green lentils as had run out of red. Added a whole red chillie during the cooking. Was absolutely delicious! Thank you!

Jude - 2012-10-08 12:15:11

Very quick to make and delicious on this rainy day. I used more water and less vegetable stock, also decreased cumin and curry powder (my kids are not fans of spicy). I added some fresh leaks (had leftover that was going bad). Will make it again.

Lina - 2012-10-07 18:23:40

Are the lentils initially canned or dried?

wjgerein - 2012-08-29 05:00:55

Sharon, cilantro is leafy like parsley but has a distinctive flavor. Used in Mexican and Indian recipes a lot, I wouldn't substitute parsley; completely different taste. I believe it also known as fresh coriander outside of the U.S.

Kristine L. - 2012-05-08 19:27:48

What kind of curry powder?

David Orenstein - 2012-05-08 07:04:01

Hi - what is cilantro?? Is there another word for this? Parsley maybe?? And is it possible to also give measurements in the metric system? Thx

Sharon Catry - 2012-05-08 06:32:24

made this my husband and I loved it. he took the rest to work for pot luck it was a hit.making this again

romanita - 2011-10-11 22:10:26

Wonderful flavour! As with all VT soup recipes I cut the amount of water it calls for. I put only 3 cups of water and less little less than 1qt of broth.

Carmelina - 2011-05-05 13:25:12