Curried lentil soup

November 26, 2011 § Leave a comment


This soup is so easy and really hits the spot on a cold day (not that we’ve really had any of those yet in London…).  This recipe is adapted from


  • olive oil
  • 1 onion, diced to whatever size you like (you won’t be blending the soup, so keep that in mind)
  • 1 carrot, diced
  • 2 large garlic cloves, minced (you’ll only use 1 clove at a time!)
  • 2 tablespoons curry powder, but I used a lot more – probably 4 (this is to taste, obvs)
  • 1 cup lentils (the recipe calls for French lentils, but those are expensive, so I got ‘regular’ lentils, the ones that are army green in color)
  • 4 1/4 cups (or more) water, divided
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon lemon juice
  • butter (however much you want to add at the end to make the soup smooth and yummy – 1 to 2 TBSP)
  • 2 green onions, sliced thin for garnishing


  • I soaked the lentils for about 10 hours.  The recipe doesn’t call for this, but in my experience, I want soup FAST after I get home from work, and lentils always take longer to cook than I want (I suspect this is why this recipe calls for fancy, smaller, French lentils).  So I put the lentils in a couple cups of water before I left for work that day.  Easy.  I’m sure you could soak for a shorter amount of time, but that’s just how much time elapsed between leaving for work and getting home that day.
  • Saute the onion and carrot in some olive oil, over medium heat, with some salt and pepper.  Until the onions are translucent (a couple minutes).
  • Add 1 clove of the garlic and cook another couple of minutes, until veg are soft.
  • Add curry powser, stir and cook for about one minute.
  • Add lentils and 4 cups of water. Season with salt and pepper. Increase heat and bring to boil. Then, reduce heat to medium and simmer until lentils are tender, about 30 minutes.
  • While simmering, puree chickpeas, lemon juice, 1/4 cup water, 2 tablespoons olive oil, and remaining clove of garlic in a food processor (basically you’re making hummus to use as a soup thickener).  You could just… buy hummus.
  • Add the hummus and butter to the soup.  Season with salt, pepper, curry powder, cayenne, whatever strikes your fancy.
  • If soup is too thick, add some more water.
  • Serve hot and sprinkle with green onions and serve with greek yogurt and crusty bread!

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