Curried Lentil Soup

This healthy lentil soup is packed full of flavor with warm curry spices.


  • 3 tbls grape seed oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tbl curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 4 cups low-sodium chicken broth
  • 1 cup lentils, rinsed
  • juice of 1 lemon
  • 1 bay leaf
  • kosher salt and freshly ground black pepper
  • cilantro, chopped
  • sour cream for garnish


1. In a large soup pot, heat the oil over medium high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices and cook for about 1 minute. Add the stock, lentils, lemon juice, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 40-50 minutes or until lentils are tender. Season with salt and pepper. Ladle into serving bowls and garnish with cilantro and a dollop of sour cream.

Serves 4

Emily Jacobs is a Santa Barbara City College culinary school graduate and food blogger. See for more.

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