Filed Under: Beans and Lentils, indian, main-dish, Under 20 Mins

Red Lentil & Curry Soup

A warm and comfortable soup, this recipe is packed with the flavour of lentils and curry. Serve this with naan bread on the side for a great meal.

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April 8th, 2012

Submitted by Carole Bellini, Montreal, QC; Tested by Jane Mccormick

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Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ginger, finely chopped
  • 5 Cups chicken broth
  • 1 Cup coconut milk
  • 1 can tomato paste
  • 1 Cup red lentils, rinsed
    • Directions
  • 1.

    Melt butter in a large saucepan. Add onion, garlic and carrot and sauté until tender.

  • 2.

    Stir in curry powder and cook for one minute longer.

  • 3.

    Add ginger, chicken broth, coconut milk and tomato paste and bring to a boil.

  • 4.

    Add lentils and return to a boil.

  • 5.

    Reduce heat to medium and cook for 15 minutes longer or until lentils are tender.

    • Nutrients Per Serving
    Nutrients per serving (based on 6 servings): 316 calories, 16 g fat, 15 g protein, 7 g fiber, 33 g carbohydrates. Excellent source of vitamin A, nicacin, iron. Good source of vitamin E, magnesium.
    Red Lentil & Curry Soup
    Photo Credit: Jane Mccormick
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