Jun 1, 2010

Curried Lentil Soup

Curried Lentil Soup 

Once in a while I have to give one of my old (tried and true) recipes a new twist to see what I can come up with. It’s one of my favorite pastimes, which I realize is totally pathetic. Is that something you do too, or do you stick with recipes as you know them? I’m just always messing with them, with varying results. 


This time I took my basic lentil soup recipe—one that I think even my grandmother made—and revved it up with a touch of curry and cumin and turned it into a hearty soup that could easily pass for a stew. I absolutely love how it turned out: thick, fragrant and very satisfying. I’m using chicken broth but you can easily replace that with just water and salt turning this into a vegetarian/vegan recipe in the blink of an eye. 

Ingredients: 

4 cups water
2 chicken bouillon cubes
2 medium potatoes
1 can diced tomatoes (14 oz)
1 1/2 tbsp tomato paste 
2 medium/ large carrot
1 large onion
1 big  leek
1 cup dried lentils
2 garlic cloves
4 teaspoons curry powder
1/2 tsp ground cumin
dried thyme
pepper
salt 

Directions: 

Gotta love veggies. Here’s what I put in there.
Curried Lentil Soup 

Wash and finely mince the leek. Just cut the leek into quarters lengthwise, fan the leaves apart under running water to remove all dirt and finely mince them. 
Curried Lentil Soup 

Peel and finely mince the carrots. Just out of curiosity, do you peel your carrots or do you just wash them and chop ‘em?
Curried Lentil Soup 

Give your onion a chop as well.
Curried Lentil Soup 

And grate two medium or 1 really large garlic clove.
Curried Lentil Soup 

There are people who soak their lentils. I’m not one of them. I also don’t soak my split peas, takes way too much time and my recipe ideas are simply too fugacious for that. Cooking is a spur of the moment thing for me, so I just rinse them well.
Curried Lentil Soup 

Heat 2 tbsp oil and cook the onions and carrots for about 5 minutes. Give the onions a good sweat, and I feel like such a freak for saying that, sweating onions. Weird. 
Curried Lentil Soup 

That gives you time to peel, wash and finely mince the potatoes. 
Curried Lentil Soup 

As soon as the onions are sweating (!), add the leeks and garlic. Cook for 3 more minutes. 
Curried Lentil Soup 

Add 4 tsp curry powder, 1/2 a tsp ground cumin and 1 1/2 tbsp tomato paste. Cook everything for one more minute. Just because you can. 
Curried Lentil Soup 

Let’s save you some scrolling. Add the cubed potatoes, lentils, diced tomatoes, water, chicken bouillon cubes, a really good pinch of salt and pepper and some dried (or fresh) thyme to taste. Give it a good stir and bring the soup to a boil. Simmer over low heat for 45 minutes. Until the vegetables and lentils are well done. 
Curried Lentil Soup 

Last but not least, finely chop some flat-leaf parsley and stir it in right before serving the soup. Check the seasoning.
Curried Lentil Soup 

Have picky eaters at home? You can easily turn this into a really smooth soup by transfering half of the soup (or all of it) to a blender or use your immersion blender and adding a little extra chicken broth.

This was a real flavor bomb. Not to mention it’s so thick and hearty it could easily make a full meal. Definite do-again.
Curried Lentil Soup

Curried Lentil Soup
Ingredients
  • 4 cups water
    2 chicken bouillon cubes
    2 medium potatoes
    1 can diced tomatoes (14 oz)
    1 1/2 tbsp tomato paste
    2 medium/ large carrot
    1 large onion
    1 big leek
    1 cup dried lentils
    2 garlic cloves
    4 teaspoons curry powder
    1/2 tsp ground cumin
    dried thyme
    pepper
    salt
Directions
  1. Wash and finely mince the leek. Just cut the leek into quarters lengthwise, fan the leaves apart to remove all dirt and finely mince them. Peel and finely mince the carrots. Chop the onion. Grate or mince the garlic.

    Rinse your lentils, and heat 2 tbsp oil. Cook the carrots and onions for about 5 minutes. Use this time to peel, wash and cube the potatoes. After 5 minutes you add the leek and garlic to the onion mix, and cook it for 3 more minutes. Add 4 tsp curry powder, 1/2 a tsp ground cumin and 1 1/2 tbsp tomato paste. Cook everything for one more minute.

    Add the cubes potatoes, lentils, diced tomatoes, water, chicken bouillon cubes, a really good pinch of salt and pepper and some dried (or fresh) thyme to taste. Give it a good stir and bring the soup to a boil. Simmer over low heat for 45 minutes. Until the vegetables and lentils are well done. Finely chop a good handful of flat-leaf parsley and stir it in before serving the soup.

    Serve the soup with a thick slice of lightly buttered whole wheat bread!
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    30 Comments »

    1. 1

      Great shots, Kay. I would have never considered adding curry powder but it looks great!

      Maria on Jun 3, 2010 @ 8:53 am Reply
    2. 2

      We’re a big fan of your splitpea soup so I will definitely give this one a try as well. Thanks.

      Corinne on Jun 3, 2010 @ 10:12 am Reply
    3. 3

      Looks delicious! As I’m trying to eat a bit more vegetarian, this looks like an excellent lunch option!

      Alison on Jun 3, 2010 @ 10:28 am Reply
    4. 4

      I never had lentil soup, but this looks good, so I’ll give it a try sometime soon :) I always peel my carrots too. Either by using a peeler like yours in the pics or by scraping it with a small paring knife that I run down the length of the carrot under a 90 degree angle. Btw, I have the same measuring spoons. I absolutely LOVE how they have two sides and little magnets in them! So much less hassle then those spoons kept together by a little metal ring..

      Ilse on Jun 3, 2010 @ 10:28 am Reply
    5. 5

      That looks delicious!

      Marie on Jun 3, 2010 @ 11:05 am Reply
    6. 6

      YUM. Definitely trying this on the weekend: we’re trying to eat more vegetarian at the moment and it’s becoming real cold as it’s turning the corner from Autumn to Winter now – perfect soup weather ;)

      LizzieBee on Jun 3, 2010 @ 1:00 pm Reply
    7. 7

      If I’m using organic carrots (which is most of the time), I’ll just give them a good scrub unter running cold water and don’t peel them.
      Mmm, yummy recipe but probably a bit rich for summer. Sounds more like something I’d want to eat after a cold and wet day in winter.

      Karohemd on Jun 3, 2010 @ 2:39 pm Reply
    8. 8

      I am a fool for this kind of soup!  It is getting to be mroe of a comfort to me than chicken noodle.

      Lori on Jun 3, 2010 @ 8:17 pm Reply
    9. 9

      I am a fool for this kind of soup!  It is getting to be more of a comfort to me than chicken noodle.

      Lori on Jun 3, 2010 @ 8:18 pm Reply
    10. 10

      This looks great!  I’ve been on a barley kick lately, I wonder if I could replace the lentils with barley?

      Yosha on Jun 4, 2010 @ 3:57 pm Reply
    11. 11

      Thats fun! I just posted a similar lentil soup myself.

      tobias cooks! on Jun 4, 2010 @ 11:05 pm Reply
    12. 12

      I have been wanting to try making a lentil curry dish for some time, and this was perfect!  Thank you for such a simple yet very delicious recipe.  I loved it and will be making it frequently.

      Sarah on Jun 6, 2010 @ 2:06 am Reply
    13. 13

      Thanks for the recipe Kay! I made it last night, and we had it for dinner tonight…..my husband who thinks, meat=perfect, loved it!  (I e-mailed it to two of my co-workers, I brought a little to work and they loved it and wanted the recipe!)
      I peel my carrots if they are in a recipe; if I’m eating them raw I just give them a good scrub. I think they look better peeled in a a recipe, just my weirdness!!  (I agree about the sweating thing of onions!)
       

      M.J. Jacobsen on Jun 10, 2010 @ 7:04 am Reply
    14. 14

      I just made this for dinner this evening.  It was fantastic.  I have been trying to find recipe ideas for lentils and this was the ticket.  Thanks for posting!

      Valerie on Jun 12, 2010 @ 8:58 pm Reply
    15. 15

      mmm MMM that looks good!  yummy yummy to my tummy!

      Brian on Jul 9, 2010 @ 9:32 am Reply
    16. 16

      I absolutely love this recipe and even though the weather is hot i’m still going to make this recipe for the second time this next week.

      Anna on Jul 24, 2010 @ 2:22 pm Reply
    17. 17

      Wow, this soup is so delicious. I didn’t have a lot of the veggies so I just used what was in my fridge (kabocha squash, red bell pepper, eggplant, and onions). I also didn’t have tomato paste so I used ketchup instead. It turned out wonderful!

      Nanako on Sep 21, 2010 @ 11:10 pm Reply
    18. 18

      thank you for another lentil soup recipe that i will enjoy! i just found your blog today and really appreciate your photos and formatting. you go to a lot of trouble so that i’m not intimidated to try new things.

      lytha on Sep 28, 2010 @ 7:11 pm Reply
    19. 19

      Thank you soo much for sharing all these wonderful recipes! I LOVE the step by step instructions (turns out I’m a visual learner!) This turned out so good! Thank you again!

      jeej on Nov 9, 2010 @ 11:02 pm Reply
    20. 20

      YUM! I had curried lentil soup for the first time at Au Bon Pain and was looking for a recipe similar to theirs. This is it! I put a smidge more tomato paste and curry and a dash of cayenne because I like things spicy. I gave it all a few pulses in the food processor at the end and it was DELICIOUS! Thank you!

      Cara on Nov 13, 2010 @ 9:19 pm Reply
    21. 21

      This soup was fantastic! My husband loves lentils, and I love curry. Wonderful combination.  It was a cold and wet day and this made it better. I added a bit more tomato paste and 3 tsp red curry and 2 tsp hot madras curry. Just a touch of spice. Really, the entire family enjoyed this so much. I will be making this again soon. Thanks for the wonderful recipe.

      BobbiJo on Feb 5, 2011 @ 3:31 am Reply
    22. 22

      love your recipes! just found you tonight and i have found a nice handful that i am dying to try!
      this one especially

      susan on Nov 22, 2011 @ 4:16 am Reply
    23. 23

      I never peel carrots, the skin, on these and many veggies, contains most of the fibre.

      Alex on Dec 19, 2011 @ 10:00 pm Reply
    24. 24

      this soup is amazing!! we are making it for the second night in a row so we have it on hand.  Thanks for the delicious recipe.  

      Di & Mike on Jan 7, 2012 @ 3:42 am Reply
    25. 25

      Made this soup yesterday and it was delicious and so full of flavour! Lovely soup to eat now, since it’s so cold!
       

      Claudia on Feb 7, 2012 @ 5:19 pm Reply

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