Curried Lentil Soup

Course: Soups
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings


  • 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)


  1. 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.