Curry and Cumin Spiced Lentil Soup


It’s cold. I can’t get the chill out of my bones. I sometimes wish I could hibernate in the winter. Every year, about this time, I try to convince my husband to move somewhere warm. It never works. Oh well. I generally get over it by April.

In the meantime, soup is the only thing getting me through. This lentil soup is not only hot but also very warmly spiced. I started teaching cooking classes recently and was asked by a client to come up with a few vegetarian recipes. I realized I make a lot of them at home but don’t often post them here. I will make an effort to do so more for all of you.

I made this soup at Bon Appetit for family meal one day and it went over pretty well. As a matter of fact, many of the healthier dishes I made often went quickly. I think our bodies crave them more than we realize. I know mine does.

Curry and Cumin Spiced Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tbl olive oil, plus more, if needed
  • 1 small leek, white part only, chopped
  • 1 large carrot, diced small
  • 2 garlic cloves, minced
  • 1 tsp madras curry powder
  • ½ tsp ground cumin
  • 1 bag lentils, rinsed and picked over
  • 2 cups unsalted vegetable stock
  • salt, to taste ( I added about 1½ tsp)
  1. Place 5 qt dutch oven or large pot over medium low heat and cover with enough olive oil to coat the bottom of the pot
  2. Once heated, add leek, carrot and garlic and sauté, stirring regularly, making sure not to brown the vegetables, for about 3-5 minutes
  3. Add curry and cumin and toss to coat. Saute for an additional 1-2 minutes, until spices begin to toast and become aromatic.
  4. Add lentils, vegetable stock, 2 cups of water and salt
  5. Raise heat to high and bring to a boil before covering and lowering to simmer for about ½ hour until lentils are cooked but not too soft. Add water, as needed.
  6. Taste and adjust seasoning with salt and pepper


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