Curried Lentil Soup

Similar ingredients but different seasonings make this a completely different soup

Authored by: Catherine A Brorby, Author of Making the Most of Your Food Allergies

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 4
  • Suitable Diets: Dairy Free, Gluten Free, Wheat Free


  • 23 tablespoons olive oil
  • 1 heaping cup chopped onion
  • 1 large carrot, shredded
  • 2 cloves garlic, minced or pressed
  • 3 tomatoes, peeled, seeded and chopped
  • 3/4 cup lentils, rinsed
  • 3 cups chicken stock
  • 2 cups water
  • 1/2 teaspoon Cumin
  • 1/41/2 teaspoon Curry powder
  • 1/4 teaspoon coriander
  • 3/4 teaspoon Sea Salt
  • pepper, to taste


In a large saucepan over medium heat, saute the onion and carrot in the oil until very limp and slightly brown, 1520 minutes. Add the rest of the ingredients except for the salt and pepper, cover, and bring to a boil. Reduce heat, and simmer for 45 minutes or until lentils are tender. Season to taste with salt and pepper. Serves 45.