Red Lentil & Curry Soup

January 24, 2013 by Kenmore

"The Centered Chef" Ryan Hutmacher shares his recipe for red lentil and curry soup.


preparation time
15 mins

cook time




1 tablespoons olive oil

1 cup onion chopped

4 cloves garlic minced

2 tablespoons fresh ginger minced

1.5 tablespoons curry powder

1.5 teaspoons ground cumin

1 cinnamon stick

1.5 cup lentils pick over to ensure no debris or rocks

8 cup reduced-sodium chicken broth

0.25 cup lemon juice

0.25 fresh cilantro chopped


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.

Step 4

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


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