Curried Lentil Soup | Midwest Living

Curried Lentil Soup

Curried Lentil Soup

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  • Makes: 4 to 6 servings
  • Prep 20 mins
  • Cook 25 mins

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Curry blends with grated fresh ginger and colorful sweet potatoes to give this low-fat lentil soup a different flavor.


  • 1 medium onion, chopped (1/2 cup)
  • 1 medium fresh jalapeno pepper*, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil
  • 1 cup dry lentils, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 medium tomatoes, chopped
  • 2 14 - ounce can vegetable broth
  • 1 cup water
  • 1 tablespoon curry powder
  • dash of salt
  • Plain yogurt or dairy sour cream (optional)
  • small fresh chili peppers*and/or crushed red pepper (optional)


  1. In a 4-quart Dutch oven, cook onion, jalapeno, garlic, and ginger in hot oil over medium heat until tender. Add lentils, sweet potatoes, tomatoes, broth, water, curry powder, and salt. Bring mixture to boiling; reduce heat.
  2. Cover; simmer 25 to 30 minutes or until lentils are tender. Top servings with yogurt or sour cream and garnish with chili peppers and/or crushed red pepper, if you like. Makes 4 to 6 servings.


  • * Use caution when handling the hot chili peppers. Wear disposable gloves, and wash hands thoroughly after handling peppers while preparing.

Nutrition Facts

(Curried Lentil Soup)

Servings Per Recipe 4, fiber (g) 19, sodium (mg) 886, cal. (kcal) 328, pro. (g) 18, carb. (g) 57, Fat, total (g) 5

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