Go Back
+ servings

Curried Lentil Soup

No ratings yet
Course Soups & Stews
Servings 6 Servings


  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/4 teaspoons curry powder
  • 3 cups water
  • 4 cups chicken broth or veggie broth
  • 3 cups lentils or use one package--that's what I do
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt and pepper to taste
  • 1 14.5-oz. can diced tomatoes undrained


  • Heat oil in a large Dutch oven over medium-high heat.
  • Add onion; saute 4 minutes.
  • Add curry; saute 1 minute.
  • Add water, chicken broth, and lentils; bring to a boil.
  • Cover; reduce heat.
  • Simmer 40 minutes or until lentils are tender.
  • Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
  • But remember, crockpot times are different, so you'll have to check yours out.
  • Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
  • Return mixture to pan.
  • Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.


Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium
Tried this recipe?Let us know how it was!