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Curried Lentil Soup

Servings 4 people


  • 2 tablespoons olive oil
  • 2 shallots
  • 2 carrots
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 cup red lentils
  • 4 cups 32-ounce vegetable or chicken stock
  • salt and pepper
  • cilantro and lime for serving


  1. Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
  2. In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.

  3. Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.