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Very simple and easy to prepare, Indian Curry Lentil Soup is a standby, hearty recipe in our house. The flavors combine to create a slightly sweet, nutty-flavored, savory soup, perfect any day of the week. This soup can be served over steamed basmati rice with a pat of butter, which gives it a creamy texture that is simply divine.
High in protein and fiber, this lentil soup recipe makes a wonderful main dish meal or a hearty side. Serve with a thick slice of warm from the oven bread, pita or naan.
Cooking a batch over the weekend gives you some healthy, delicious quick-and-easy lunches throughout the week.
1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped with leaves
4 cloves garlic, minced
1 yellow potato, unpeeled, chopped
1 1/2 tablespoons curry powder
2 teaspoons fresh cilantro or 1/4 teaspoon dried cilantro
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 cup lentils
4 cups water
Wash the lentils thoroughly by rubbing them gently with your fingers in a bowl of cold running water. Continue to rinse until the water runs clear. Drain.
Add olive oil to a large saucepan or soup pan and heat over medium heat. Then add onion, carrots, celery and garlic. Saute a few minutes until the vegetables softened. Add the remaining ingredients to the pot – potato, curry powder, salt turmeric, cumin, lentils and 4 cups water.
If you are using fresh cilantro, wait until the end of the cooking to add them. If using dried cilantro, add it with the rest of the ingredients and bring the soup to a boil, skimming off any foam that appears on the surface.
Reduce the heat and simmer until the lentils are soft, about 30-45 minutes. Season with salt to taste.