This spicy lentil soup recipe, with its bit of garlic and the hit of curry is just delicious.
Lentil soup is one of my absolute favorites. It is one of the most wonderful vegetarian soup recipes I have tasted.
Lentil soup is a quick and easy soup recipe that you can make for lunch or dinner any day of the week.
This recipe is vegetarian but it can also be a vegan soup recipe. Just don’t serve it with yogurt and you’re good.
If you need gluten free recipes, add this soup to your list of go-to soup recipes. It’s totally gluten free and really delicious. I make it quite often.
Lentil Soup Recipe
Ingredients
- 1 onion, chopped
- 2 teaspoons oil
- 1 clove garlic , crushed
- 1 tablespoon curry paste
- 1 1/2 cups red lentils
- 4 1/2 cups vegetable stock
- 3 tablespoons Greek yogurt, optional - for serving
- chopped fresh coriander, optional - for serving
Instructions
- Soften the onion in a little oil. Add the curry paste and stir well.
- Add the stock and lentils and bring to a boil. Simmer for 20-30 minutes until the lentils are well softened.
- To serve, mix the coriander into the yogurt, and add a portion to each bowl.
Nutrition
Variations:
- The recipe calls for Greek yogurt, but if you can’t find that in your area, just substitute regular plain yogurt. Or omit the topping entirely.
- If you prefer, you can use chicken stock instead of vegetable stock. Obviously it won’t be a vegetarian recipe any longer.
- If you are into hot and want to kick it up a notch, add a few drops of your favorite hot sauce.
This recipe is a bit higher in carbs than most diabetic recipes I recommend, but it is a whole meal in a bowl. You really don’t need anything else, except maybe a salad on the side, to make a great diabetic diet meal.
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Something Missing Originally submitted by Sylvie, Vancouver I really wanted to find a great soup as I am trying to increase my legume intake. This soup looked easy and it was, but it ended up extremely watery, perhaps there was an error? Even though I used less than it called for…Anyways, I ended up adding a whole container of cottage cheese and several cups of fresh spinach, a can of jalapenos and some balsamic and soy sauce, just to find some flavour and not waste all those peas. Extra garlic would not hurt either. I served it with a handful of cilantro, some pico de gallo and some cooked prawns, a feast.