Lentil and Curry Soup

Try this delectable soup, packed with bold and surprising flavors to keep you warm through the chilly months.


preparation Time
0 mins

cook Time
0 mins


390 per serving


  • 1 tablespoons olive oil
  • 1 cup onion, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1-1/2 tablespoons curry powder
  • 1-1/2 teaspoons ground cumin
  • 1 cinnamon stick
  • 1-1/2 cup lentils, (pick over to ensure no debris or rocks)
  • 8 cup reduced-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lemon juice
  • Sriracha, to taste


Step 1

Place a large pot over medium heat and add the olive oil. Add the onions and saut until they are soft and slightly translucent, about 5 minutes. Add the garlic, ginger, curry and cumin and saut another 5 minutes.

Step 2

Add the cinnamon stick, lentils and chicken broth to the pot and stir. Turn up the heat and bring to a boil. Turn the heat down and allow the soup to simmer, partially covered for about 40 minutes or until the lentils are cooked.

Step 3

Take the soup off of the heat. Remove half of the soup and allow to cool slightly* or until warm to the touch. Keep the other half warm on the stove. Place the cooled soup in a blender (or process with a hand mixer) and pulse until pureed. Stir pureed mixture back into pot of soup. Blend well. *Note-It is not advised to puree hot items in a blender due to the build of pressure generated from the steam. Be safe and allow your soup to cool slightly to prevent injuring yourself.

Step 4

To serve, place the soup in bowls and garnish with cilantro and sriracha

recipe by



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