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Curried Lentil Soup

Scott Phillips

Yield: Yields about 1 quart.

Servings: 4


  • 1 large clove garlic
  • 1 piece (1/3 inch long) peeled fresh ginger
  • 1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
  • 1 small carrot, peeled and cut into large chunks
  • 1 small parsnip, peeled and cut into large chunks
  • 1 large shallot, cut in half
  • 3 Tbs. unsalted butter
  • 2 tsp. curry powder
  • 1 cup brown lentils, picked over and rinsed
  • 1 qt. homemade or lowsalt canned chicken or vegetable broth
  • 1/4 tsp. kosher salt; more as needed
  • 1/4 tsp. freshly ground black pepper; more as needed

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 330
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 25
      Sodium (mg): 320
      Carbohydrates (g): 43
      Fiber (g): 14
      Protein (g): 19


  • Pulse the garlic and ginger in a food processor until chopped. Add the fennel or celery, carrot, parsnip, and shallot and pulse until coarsely chopped.
  • Melt 2 Tbs. of the butter in a 4-qt. saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, salt, and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.
  • Transfer 1-1/2 cups of the soup to a blender or a food processor and purée until smooth. Stir the purée back into the soup along with the remaining 1 Tbs. butter. Season to taste with salt and pepper, and adjust the consistency with water, if you like.

Garnish with a dollop of plain whole-milk yogurt and chopped fresh mint or cilantro, or both.


Rate or Review


  • Richard2663 | 09/19/2017

    Makes a favorite meal. I double the amount of parsnips and fennel. Be sure to top with a whole milk greek yogurt and mint!

  • Myrtille | 11/21/2015

    Truly delicious and wonderful combination of flavors. Since I'm not a fan of the color of the soup, I chopped and blanched another carrot and celery stalk until tender and added it to the soup at the end for an extra pop of color. Lovely visual.

  • snooz | 12/12/2014

    This soup is really, really good! I doubled the recipe, used the fennel, green lentils, "hot" curry powder from Penzies and probably appreciably more ginger than the recipe calls for. I too used an immersion blender; the soup thickened nicely but did not become sludge-like. Excellent! We have about a cup left over to see what aging does for the flavor.

  • Kohola | 02/28/2014


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