Rating: 3.73 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.

Recipe Summary test

prep:
25 mins
cook:
50 mins
total:
75 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.

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  • Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

Nutrition Facts

201 calories; protein 9.6g; carbohydrates 32.8g; fat 3.5g; sodium 249.9mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
03/01/2011
This was super awesome. It has an interesting but very nice flavor. I'm transitioning to a vegetarian diet and this is making it easier.:-) That being said I had to make some changes partly out of necessity and partly by design. My garlic looked strange so I had to use garlic powder. I didn't measure...I just shook a ton in. I didn't have 4 stalks of celery so I substituted a bag of frozen celery carrot and onion blend and then threw in a couple handfuls of onion that I already had chopped. Because I added more vegetables I added an additional teaspoon of curry powder (I wanted it spicy). I also used brown rice and a mix of green and red lentils (it's habit). Like others I skipped the blending and left everything whole. Without blending the potato seems a bit unnecessary so I might leave it out next time...and I'll definitely be making this again. Thanks for a fantastic recipe! Read More
(13)

Most helpful critical review

Rating: 3 stars
08/03/2008
This was a good soup even better the next day! I used a sweet potato (instead of a baking potato) and added it to the pot before the other ingredients cooked for about 7 minutes. I was unsure when to add the broth so I added some during blending and the rest afterward. Read More
(13)
11 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/01/2011
This was super awesome. It has an interesting but very nice flavor. I'm transitioning to a vegetarian diet and this is making it easier.:-) That being said I had to make some changes partly out of necessity and partly by design. My garlic looked strange so I had to use garlic powder. I didn't measure...I just shook a ton in. I didn't have 4 stalks of celery so I substituted a bag of frozen celery carrot and onion blend and then threw in a couple handfuls of onion that I already had chopped. Because I added more vegetables I added an additional teaspoon of curry powder (I wanted it spicy). I also used brown rice and a mix of green and red lentils (it's habit). Like others I skipped the blending and left everything whole. Without blending the potato seems a bit unnecessary so I might leave it out next time...and I'll definitely be making this again. Thanks for a fantastic recipe! Read More
(13)
Rating: 3 stars
08/03/2008
This was a good soup even better the next day! I used a sweet potato (instead of a baking potato) and added it to the pot before the other ingredients cooked for about 7 minutes. I was unsure when to add the broth so I added some during blending and the rest afterward. Read More
(13)
Rating: 4 stars
07/16/2008
i made several alterations to this recipe: - added meat of approx. 6 chicken drumsticks - added a teaspoon of chile oil to give it some kick - took out potato and used brown rice instead of white - i didn't use a blender just put it all in a pot! it was a great recipe.. healthy and good to munch on during the weekday. Read More
(11)
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Rating: 5 stars
12/17/2010
I changed the recipe a bit. I used a sweet potato instead of a whit one and water instead of broth. I changed the lentils and rice to 1 cup each. It wasn't until they were cooking that I paid attention and noticed cooked rice as an ingredient I used uncooked. In spite of all that and the need for more water this is a great tasting soup more like a stew the way I ended up with it! Thanks for the recipe! Read More
(8)
Rating: 4 stars
04/28/2013
I used this recipe as a base so that I could add whatever I had in my kitchen to it. I didn't use a blender to puree the vegies and used leftover cooked brown rice and lentils. I also added a sprouted bean trio mix. Great taste and great basic ingredients. Thanks for the recipe. Read More
(2)
Rating: 4 stars
01/07/2013
Except for sweet potato instead of plain and bacon grease instead of oil I stuck closely to the ingredients but I altered the cooking method a lot. I sauteed the onion garlic and celery until soft then added all the rest of the ingredients to the pot brought to boil and let it simmer 45 minutes. Oh and I used 3/4 C uncooked rice instead of the cooked and upped the liquid by 1.5 C to compensate. After the 45 minutes it was a soft stew like texture with no spare liquid. I added some more water and blended it up. End result needed salt and I also added a little parsely to jazz it up but pretty darn good overall. Read More
(1)
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Rating: 3 stars
01/22/2015
Good Read More
(1)
Rating: 2 stars
10/26/2013
Honestly I didn't realize that Curried Lentil soup and Lentil Curry soup were two different things so I was a bit disappointed in the taste. Followed other's suggestions not to puree used carrots instead of broccoli and cooked orzo instead of cooked rice just because of what was in my pantry. For me needed more curry. Will find another recipe to more my liking with the taste all around. Read More
(1)
Rating: 4 stars
01/10/2016
Overall we enjoyed it. I followed the recipe to a "T" (except for leaving the skin on the potato for extra nutrients) but the lentils were still only semi-cooked. I left the soup to simmer on low for an extra 35 minutes in addition to the 45 minutes. The consistency was wonderful while not being too spicy. I will make this again but maybe next time start cooking the lentils in the veggie broth while I am making the veggie puree... Read More