Recipes » Soups » Curried Red Lentil Soup
T. Colin Campbell Center for Nutrition Studies

Author’s note: This hearty soup, in all its comforting glory, is one of my all-time favorites. It’s so very good on a cold night with a warm loaf of crusty bread, and it comes together in just about an hour. It’s also excellent for when you have company. Make it a day or two ahead of time; it just seems to improve with time, and it freezes well.


  • 1 large Vidalia onion, chopped
  • 3–4 stalks celery, chopped
  • 3¾ cups red lentils, rinsed
  • 1 Tbsp cumin
  • ¾ tsp turmeric
  • 1½ tsp coriander
  • 2 tsp kosher salt, or to taste
  • 1 tsp black pepper
  • 1 tsp curry or spicy curry
  • 8 cups low-sodium vegetable broth
  • Juice of one freshly squeezed lemon (around ¼ cup)


Slow Cooker Instructions

  • 1. Add all ingredients except water and lemon juice to a large slow cooker pot.
  • 2. Cover and cook on the high setting for 5 hours.
  • 3. Use an immersion blender to create an even creamier texture, if desired. Stir in the water and fresh lemon juice, and serve hot.

Stovetop Instructions

  • 1. Add all ingredients except the lemon juice to a large soup pot. Bring to boil, then reduce heat to simmer.
  • 2. Cover and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.

Cooking Tips

  • 1. This soup pairs wonderfully with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits