Sunday, December 19, 2010

Curried Lentil Soup Warms and Comforts

I'm a big fan of eating a cup of warm, hearty soup either mid-day or as a part of dinner.  Soup is no doubt wonderful to enjoy during the cold, winter months, but in my family, we eat it year-round, including in the summer.

Having a hard time saying no to any kind of soup, I'm especially a sucker for a good split pea or lentil soup.  That's why when I read Molly Wizenberg's column in the latest issue of Bon Appetit, that featured a recipe for an easy Curried Lentil Soup, I was immediately drawn to it.  Dan was completely against me trying it, due to a horrible mishap we once had while making curried chicken.  We burned the curry by accident and therefore inflicted our entire apartment with a pungent curry smell for about 2 months. I kid you not, it was less than stellar. second experiment with curry turned out to be much more successful.  The curry powder complemented the lentil soup beautifully, elevating the flavor profile of its ingredients.  A spirtz of lemon and even a floating wedge as you can see in the above picture, freshened up each bite and made it lighter to digest.  The soup was a big hit in our household, and made great leftovers too.

Here's the recipe - I hope you love it as much as we did. 


  1. oh how i love curried lentil soup... but curried RED lentil soup is even more amazing. give it a try, reduce the cooking time, and enjoy. you won't regret it!

  2. Very cool idea. I'll have to give it a try, thanks Sofia.

  3. With all the snow it seemed like a great day to try this soup. It was as delicious as your post said it was. The family and I enjoyed it.
    Thanks for the tip.

  4. That's amazing Kim, I'm sooo happy you tried it. It wasn't too hard right? The curry makes it yummy, I think.



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