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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

Reviews (20 reviews)

  • The_Inept_Chef | 05/16/2020

    Really enjoyed this!

  • MML | 02/04/2020

    Yummy and healthy! The second time I made it, I doubled it so I could have it on hand for lunch all week. After making it once and following the recipe exactly, I also thought it needed some sweetness. I intended to add an apple to the food processor with the veggies but I was out, so I swapped in 1 cup apple cider for the broth (so 7 c broth, 1 c cider). I think the flavors are more complex and balanced with my addition. :-)

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