My Recipe Box

Curried Lentil Soup


Serves 4

Yields about 1 quart.

  • by from Fine Cooking
    Issue 83

  • 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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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.

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.


This is a favorite. So easy to make too. I added a cup or so of garbanzos to the soup after pureeing. Perfect!

I LOVE soups! I especially love them when they are fast to make and good for you, and, butter makes it better ;) This lentil soup has a nice LITTLE kick of flavor from my curry powder. Combined with the fennel it's a great flavor changer from regular lentil soup. I make and freeze individual soup portions for work and this one is definitely on my rotation now!

I made this soup for a pot luck and it was a big hit. There was none left to bring home! It has deep flavour and I added a pinch of Chinese five spice for even more. Love it.

I made this soup for a pot luck and it was a big hit. There was none left to bring home! It has deep flavour and I added a pinch of Chinese five spice for even more. Love it.

Wonderful! I found this recipe after finding a similar recipe that I found a little lacking. This had everything I was looking for and exceeded my expectations. I am new to cooking dishes with curry, so I thought this would be the perfect way to ease into experimenting with it. I make a big batch of soup at least once a week through the fall and winter, and I am always looking for new ones to add to my repertoire. I used an immersion blender until about half of the soup was blended. I enjoyed some chunkiness, and I will use an extra parsnip next time. I served it with a dollop of yogurt and some minced cilantro on top. My husband loved it as well- he even beat me to finishing the leftovers.

I love this soup! At this time of the year I always pick up parsnips just to make this soup. It has many different levels of flavor and it is fantastic with a salad and some fresh rolls.

I try to have a constant supply of this in the house. It is very good and freezes very well too.

This is so delicious. I couldn't stop eating it the first time I made it and had to walk out of the kitchen. My family loves it, too. I am making my second batch right now, one week after the first. It is restaurant-worthy. I used fennel, not celery, and I recommend it highly. It adds a great flavor. I doubled the recipe, too, which is a no-brainer, because you use a whole fennel bulb and a whole package of lentils. If you like lentil soup, this is the TOPS.

This soup is absolutely mouth watering. I was so happy with the results. I tweaked the recipe slightly by doubling it then adding 6 small lamb chops which I had braised with the chopped vegetables. The result was a perfectly balanced and flavourful meal, since the curry complemented the lamb perfectly. I'm finishing the last of my pot today and immediately making another one tonight for lunch!

This lentil soup is easy and a delicious winter soup that freezes well. The kitchen smells wonderful when you're making it. It is simply the best lentil soup ever!!!

Really easy and tasty!

Delicious and super easy to prepare. I used my own curry spice blend, but I am sure any good quality blend would be equally tasty.

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