Meatless Monday: Curried Lentil Soup


Lentils are good for you. This I know. Lentils can also be very delicious. This I also know because I’ve enjoyed them in many restaurants on several occasions. However, my one experience in making lentils at home was disastrous–the taste, the texture, it was all just plain bad. So bad, in fact, that I really thought that I might not ever make them again.

Then, last week, I saw this recipe for Curried Lentil Soup in Bon Appetit.

FACT: any recipe with the word “curried” or “curry” stops me in my tracks. Not only does it grab my attention, but it demands that I give the recipe a closer look.

Thank goodness for that, because this soup is fantastic. Well, it might not have been exactly perfect to start, but with just a tiny bit of tweaking I got exactly what I wanted- a delicious, hearty soup that’s perfect for these cold winter nights. I’m so happy I gave lentils another shot!

As it turns out, I’m not the only one who’s been enjoying this particular recipe. When I tweeted that I had a pot of Curried Lentil Soup simmering on my stove this weekend, my friend Erin said she’d just made the same one. She even posted her thoughts on it today too!

Curried Lentil Soup

Makes 4-6 servings. Slightly adapted from Bon Appetit.


3 Tbsp olive oil, divided

1 medium onion, chopped

1 medium carrot, finely chopped

2 large garlic cloves, chopped, divided

3 Tbsp + 1 tsp curry powder

1 cup French green lentils*

4 1/4 cups water, divided

1 (15.5 oz) can chickpeas, drained, rinsed

1 Tbsp lemon juice

2 Tbsp butter

2 tsp (+) salt

1 tsp (+) ground black pepper

2 green onions, thinly sliced


Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 3 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, 1 tablespoon of fresh squeezed lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Add 2 teaspoons of salt, 1 teaspoon of pepper, and additional 1 teaspoon of curry powder (if needed).

Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

*Wondering where you can find French green lentils? I found mine at Harris Teeter.