Curried Lentil Soup

I’m always on the lookout for recipes that are delicious, relatively simple, inexpensive, nutritious and make great leftovers (in other words, perfect grad student dishes).  A tall order?  Not so tall as you might think.  Take a look at Exhibit A below: Curried Lentil Soup.  I’ve been making this one for several years and it never disappoints.  Recipe courtesy of Bon Appetit with a few small changes that I like.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 8-ounce russet potato, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 1 28-ounce can diced tomatoes in juice
  • 2 cups lentils (about 12 ounces), rinsed, drained
  • 2/3 cup frozen peas
Heat oil in heavy large pot over medium-high heat. Add onion, potato, garlic and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Throw in the frozen peas with about 10 minutes to go.  Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

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