Curry Lentil Soup

Now, I know this soup isn't much to look at. It has that unfortunate green color common to many, very unappetizing things, but I promise despite its looks this soup is delicious. Not only does it taste good, but it is also extremely good for you and very easy to prepare. After encouraging you to eat strawberry ice cream and roasted shrimp cocktail, I thought I'd send something a bit more hearty and healthy your way, especially since its January and all.

Lentils are a tasty way to build healthy protein into your diet. It is also a great source of fiber, B vitamins and folate. The best thing about lentils is they really take on the flavor of the ingredients they are cooked with. They work very well with pungent spices like curry and smoky paprika. This trait allows lentils to be very delicious with very little fat.  I have only cooked the tiny green French variety, but they also come in red and yellow. You may have seen them as dal in Indian restaurants.

In an effort to give a nod to this ingredient's centrality in Indian cuisine I added curry to this lentil soup recipe, but I've also made variations that omit curry and focus more on the root veggies found in most soups. So if you aren't a fan of curry it wouldn't hurt my feelings if you decide this soup is more delicious without.

Curry Lentil Soup
(printable recipe)


1 1/2 cups of dry French green lentils
1 stalk celery, plus the leaves
2 medium sized carrots
1 leek
2 tablespoons of olive oil
1 bay leaf
1 teaspoon smoked paprika
2 teaspoons sweet curry powder
3 1/2 cups chicken stock


Pour the lentils in the bottom of a large glass mixing bowl. Pour hot water over the lentils until just covered. Allow the lentils to sit for 15 minutes. Strain the lentils and set aside.


Coarsely chop the celery, carrots and leek. To prepare the leek I cut away the thick green part of the leaves at the top. Then I split the leek in half and run it root side up under the water. Leeks can be very sandy, its important to clean them well. Over medium heat, add enough olive oil to a large stock pot or dutch oven to coat the bottom. Add the chopped veggies and a pinch of salt (1/2 tsp), cook until softened, about 5 minutes. Stir in the bay leaf, paprika and curry allowing them to toast for 1 minutes. Add the prepared lentils and chicken stock. Bring the soup to a boil and lower the heat to low (simmer) and allow it to cook for 30 minutes. Add salt and pepper if needed.


To smooth out the soup, use your emersion blender to puree to desired consistancy. If you don't own an emersion blender you could also transfer half of the soup to a blender or food processor in small batches to puree. If you use a blender or food processor be careful not to over fill the bowl (food expands when its hot). Also, if the soup becomes to thick after pureeing use small amounts of chicken stock to thin the soup to the desired consistancy. Top the finished soup with a dollop of sour cream and serve.