Curried Lentil Soup

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 1 tbsp olive oil
  • 1 1/2 tbsp Patak's Mild Curry Paste
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2-3 medium carrots, diced
  • 1 1/2 cups green lentils, rinsed
  • 1 can diced tomatoes
  • 4 cups chicken or vegetable broth
  • Optional - 1 tbsp sugar


  1. In a medium saucepot, heat up oil over medium heat
  2. Add curry paste and heat until fragrant
  3. Add garlic, onion and carrots - cook until onions are translucent and carrots are tender-crisp
  4. Add lentils, tomatoes and broth - bring to a simmer and cook for 30-40 minutes, until lentils are swollen and soft
  5. Taste to see if soup needs salt, pepper, or a bit of sugar (I like to do this when I use canned tomatoes)
  6. Puree with immersion blender
  7. Serve with a dollop of sour cream or yogurt and a sprig of cilantro