Ingredients1 h 5 m servings 339 cals
- Heat olive oil and curry paste in a large pot over medium heat; cook and stir onion, carrot, celery, red bell pepper, and red pepper flakes until onion is softened and translucent, 5 to 10 minutes. Break the bouillon cubes into onion mixture; add lentils and stir.
- Pour enough water into the pot, so the water line is 1 inch above the lentil and onion mixture; bring to a boil, reduce heat to low, and simmer until lentils are fully cooked, about 40 minutes. Stir spaghetti sauce into the soup and simmer 5 minutes. Stir cilantro and black pepper into soup right before serving.
Per Serving: 339 calories; 9 g fat; 48.4 g carbohydrates; 16.7 g protein; < 1 mg cholesterol; 389 mg sodium. Full nutrition
ReviewsRead all reviews 7
A nice version of lentil soup. It has a sweet aftertaste. I doubled the red pepper to counter the sweetness. The curry paste and the spaghetti sauce are a nice touch which were both homemade and...
The recipe as is is a great start! I used yellow curry powder instead of paste and left out the celery. I also added more salt.
This is great hot or cold! I make a pot and my wife and I eat on it all week.
I loved this soup. Near the end of the cooking cycle, I took hall the mixture and puréed it in the blender, then recombined it into the soup, giving it a lovely texture. Also doubled the red pe...