Curried Lentil Soup

Filed Under: Recipes, Main Dishes

Curried Lentil Soup

Curry makes this version of lentil soup stand above the crowd 

Serves 5

  • 1 teaspoon extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon red pepper flakes or to taste (very hot)
  • 14 ½ ounces (1 can) low-sodium tomatoes
  • 1 cup lentils, rinsed and drained
  • 4 cups low-sodium chicken broth
  • ½ cup cilantro, chopped

Heat oil in a medium saucepan over medium heat. Add onions and garlic and cook 4-5 minutes, until soft. Add cumin, coriander, and peppers and cook, stirring for another minute.

Pour juice from tomatoes into pan, then chop tomatoes and add to pan, along with lentils and broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 45-55 minutes, until lentils are tender. (Add water, ½ cup at a time, if soup becomes too thick as it cooks.)

Pour into five serving bowls and top with cilantro.

Per Serving: 214 calories; 2g fat; 21g protein; 31g carbohydrate; 13g dietary fiber; 0mg cholesterol; 434mg sodium

DISCLAIMER: The content of is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are "generally informational" and not specifically applicable to any individual's medical problems, concerns and/or needs.

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