Course Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

Share This Recipe

Curried Lentil Soup

Prep Time 10 minutes
Cook Time 30 minutes


  • 2 tbsp canola oil
  • 2 leeks, white part only, chopped; or 1 large onion, chopped
  • 1 stalk celery, chopped finely
  • 2 - 4 cloves garlic, minced
  • 1 1/2 tbsp curry powder
  • 1 cup lentils, red, dried; rinsed and picked over
  • 5 cups water
  • 1 bay leaf
  • 1 carrot, chopped
  • 2 cups potatoes, peeled and diced
  • 2 tsp salt
  • 1 14.5 oz can tomatoes, diced, in juice
  • 1/2 cup yogurt, plain (or sour cream)


  • Heat oil in a large saucepan or soup pot. Add leeks or onion and celery; sauté over medium heat until tender, stirring occasionally, about 5-10 minutes. Stir in garlic and curry powder and sauté, stirring often, for 2 minutes. Add lentils, water, bay leaf, salt, carrots and potatoes (optional). Bring to a boil; reduce heat, cover and simmer soup for 30 minutes or until lentils are tender. Stir in tomatoes and simmer for 5 minutes. Remove bay leaf. Stir about 1 tablespoon sour cream into each bowl of soup at serving time.