Lentil soup might be one of the easiest recipes to make at home.
I’ve always been a huge fan of lentils: there are so many different types, each with a unique flavor; they’re a lean protein with tons of fiber; and they’re so integral to Indian cooking. For the longest time when I was growing up, I didn’t realize that the Indian version of this soup (dal) is basically the same thing as a lentil soup!
There are a few minor differences between this recipe and a traditional dal, but its flavor profile is very similar. The most notable difference is that this recipe uses pre-cooked steamed lentils with no salt or fat added, cutting your cooking time in half! (I like the one from Trader Joe’s – see picture below).
I often like to add vegetables into my soups because that makes it really easy to get your veggies!
This soup has fresh baby spinach wilted slightly by the heat of the soup.
I served it with some whole grain pita chips, and the husband loved it! He said the flavors were great and that it was really hearty. One minor thing to note: the husband has some really specific texture issues, so he didn’t like the wilted spinach (“too squishy,” he said), but I really liked the spinach in the soup.
If you’re like my husband, you might want to try serving the spinach on the side in the form of a salad 
But if you’re like me, just throw it all into the soup!
Top it with a dollop of 2% Greek Yogurt and some cilantro, and you’ve got the perfect weeknight dinner.
Note: This recipe is from CookingLight, with some minor modifications to the directions (by me) to make it a little bit quicker and easier.
The Ingredients
- 1 tsp organic, nonGMO canola oil (or you can use grapeseed oil, or olive oil)
- 1 cup chopped onion
- 1 Tbsp minced fresh garlic (about 4 cloves)
- 1 Tbsp minced peeled fresh ginger
- 1.5 Tbsp curry powder
- 1/8 tsp cayenne pepper
- 3 cups vegetable broth, low sodium
- 1.5 Tbsp balsamic vinegar
- 16 oz package steamed lentils (see Trader Joe’s picture below)
- 2 cups fresh baby spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh cilantro (use about 1 tsp per serving)
- 1/4 cup plain 2% greek yogurt (use about 1 Tbsp per serving)
Nutritional Info Per Serving: 221 Calories, 5g Fat, 31.7g Carbs, 488mg Sodium, 13.3g Protein, 11g Fiber
Ingredients
- 1 tsp canola oil (or you can use grapeseed oil, or olive oil)
- 1 cup chopped onion
- 1 Tbsp minced fresh garlic (about 4 cloves)
- 1 Tbsp minced peeled fresh ginger
- 1.5 Tbsp curry powder
- 1/8 tsp cayenne pepper
- 3 cups vegetable broth, low sodium
- 1.5 Tbsp balsamic vinegar
- 16 oz package steamed lentils (see Trader Joe’s picture below)
- 2 cups fresh baby spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh cilantro (use about 1 tsp per serving)
- 1/4 cup plain 2% greek yogurt (use about 1 Tbsp per serving)
Directions
- Heat a large pot over medium heat. Add oil to pan, add onion, saute 3 minutes. Add garlic and ginger, saute 1 minute. Add curry powder and cayenne pepper, cook 30 seconds, stirring constantly.
- Add broth, vinegar and lentils. Increase heat to high, bring to a boil. Reduce heat, simmer 5 minutes.
- Take an immersion blender and blend the lentil mixture. Add in spinach, salt, and pepper to the pot, stir until spinach wilts.
- Stir in 2 Tbsp cilantro. Serve with yogurt and remaining cilantro.
Notes
http://pickyeaterblog.com/curried-lentil-soup/
Hello! I'm Anjali. I'm a 20 something living in the SF Bay Area, with a passion for delicious food and a desire to make healthy eating easy, tasty, and fun! Try some of 
{ 20 comments… read them below or add one }
Are you okay with using canola oil, then? I’ve heard so many times that it’s bad for you, esp. when heated.
Hi Magdalen! That is a great question. Canola oil actually has a medium-high smoke point – so it’s great for sautéing (vs. extra virgin olive oil which has a low smoke point and is better as a finishing oil). As long as the canola oil is organic/non GMO, I’m fine with using it. Also – canola oil is a good source of monounsaturated fats, the kind that can help reduce “bad” LDL cholesterol levels and lower your risk of heart disease. Canola is the richest cooking-oil source of alpha-linolenic acid, an omega-3 fat that has been linked to heart health. If you don’t want to use canola oil, grapeseed oil is a great alternative for cooking (it also has a high smoke point), or you can use non-extra-virgin olive oil (which is better for cooking than extra virgin). Hope that helps!
I have to admit I never like lentil, until recently. I went to an Indian buffet place where they serve lentil soup just like this recipe and I was in love. This is so perfect a lovely dinner dish. Yum!
Hi Linda! You know what’s funny – I think Indian-spiced lentils are my favorite kind too. Probably because the spices just add such a great flavor to the lentils. I can’t wait to hear how you like this recipe and if it passes your lentil soup taste test!
Yum yum yum. Lentil soup is my absolute favorite ever since trying it at a local Middle Eastern restaurant about 7 years ago (I can’t believe I deprived myself from this amazing soup for over 20 years before trying it).
Can’t wait to try this recipe and add it to my ever-increasing rolodex of lentil soup recipes. Sounds easy and delicious.
Thanks so much Scott! I’m sure you will love this recipe!!
This recipe looks super yummy – I always have those TJ’s lentils on hand. Question though – I love curry flavor. But I find that when recipes call for a certain amount, I always have to double the amount. Do you think its the type of curry I have? Or just my tastebuds? I have the McCormick brand curry.
Hi Maria! That is a great question. It could absolutely be the type of curry powder you have. The one I use is from Trader Joe’s – and it has the perfect blend of spices and heat. Whole Foods has some great options too. My experience has been that some of the more commercial curry powders are much milder to accommodate more taste preferences. So I’d suggest getting a blend from Whole Foods, Trader Joe’s, or your local health food store and try that instead! Let me know how it turns out!
Looks delish!
Thanks Evelyn! I’m sure you’ll love this recipe!
Hi! I’m making this delicious looking recipe right now, but noticed in the picture of your ingredients you have cumin instead of cayenne pepper. Should I be using cumin or cayenne pepper?
Hi Emily! Oh my gosh – good catch! You should be using cayenne pepper – not cumin. Looks like I accidentally put the wrong spice bottle in the picture. Thanks for asking – and enjoy the soup!
It was phenomenal!! Thank you!
Awesome!! I’m so happy to hear that Emily!
Gosh that looks so good, going to try and make this next week.
Thanks Tate!! Can’t wait to hear how you liked it!
I just got back from a trip to India. This looks great! I kind of miss curry
I think my wife will also enjoy this as she loves lentil soup. Thanks for providing the recipe!
Hi Scott! This recipe will definitely remind you of India
You’ll have to let me know how you and your wife like it!
Looking forward to it!