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How would you rate Curried Lentil and Spinach Soup?
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Reviews (90)
Back to TopTriangleLove this soup! Nonfat yogurt is such a nice addition. Be sure to not overcook the lentils.
LN83
Peoria, IL
10/28/2020
This is my new favorite soup recipe. Followed the recipe as written except that I had about a quart of good homemade beef broth on hand and used that in place of part of the water. Took along to a potluck and everyone loved it. If you're serving to a diverse group, you may want to let people add their own chopped cilantro, as some people don't like it. And don't forget a nice crusty loaf of bread!
Anonymous
Ashburnham, MA
4/6/2013
This was great. The only change I made was to measure the spices generously (very rounded), and I used half low-salt broth and half water. Great soup, and a great way to enjoy both lentils and veggies.
lesliemari
Ottawa, ON
12/30/2012
delicious soup. froze leftovers for 2 weeks and had them again...even better the second time around.
hoodat
Allen.Texas
3/5/2012
This was very easy to make and delicous!! I used lentals that were already cooked from Trader Joes and that cut down on the cook time. I also added some baked chicken tenders cut into bite size pieces, yum o!!!!!
Dawnf722
Santa Cruz, CA
2/15/2012
This is an excellent dish and can be preparedin a fairly short time for a vegetarian dish.The yogurt is a great compliment so I wouldadvise using it if you can. Also vegetablebroth is an excellent substitution for thewater. The soup is spicy but not overly so,so adjust for your tastes.
Dwight2
Chicago, IL
2/7/2012
A little bland for my tastes. I will defiantly spice it up a lot more next time. But this recipe seems like a good start.
G9mickey
California
1/14/2012
I love this soup. It was plenty spicyas I upped the curry powder as otherssuggested and I also increased thecrushed red pepper. I did not use theyogurt. I made it Sunday and have eatenit every day since I made it. Verynutritious and filling. No need for anymeat!!
mariepharaoh
Laurel, MD
10/6/2011
One of our favorite soup recipes. The only change I made was to use chicken broth instead of water.
Anonymous
10/2/2011
Like others, we added 2-3x the ginger, garlic, cumin, and curry powder and subbed in 4 cups of broth for water. The result was a tasty and healthy meal that we'd certainly make again.
Anonymous
Princeton, NJ
2/8/2011
I think that the reviewers are right about bumping up the spices....more is better because this makes alot of soup.I would increase the curry to 5 tablespoons and 1/2 tespoon of red pepper flakes. Kept cumin at 1 Tablespoon and ginger at 2 TablespoonsAlso more vegetables in better as well - double those.I used kale instead of spinach and I also finished my soup at the last minute with 1 cup of cilantro and the juice of 1 lemon.Oh and lose the meat - don't put that in....at least I didn't care for it ....messes up the texture flow - at least for me.Great soup though.
dmorgann
Debbie, Scranton - Pa
10/10/2010
Thanks to kimpaw from Newport and her11/2/09 comments. She knows her stuff. I tookmany of her suggestions and modified slightly. Ifirst browned 1/2 pound ground turkey then putaside (add turkey back in when add in lentils). I subbed in half of cup of scallionsinstead of the entire 1.5 cups of onions. I usedchicken stock instead of water, and used 10cups. Additional mods: 6 cloves garlic, 1 Tcumin, 3 T curry; 2 T chopped fresh ginger; 1cup cilantro; 12 ou of spinach. A coincidentialaddition (due only to multiple cooking of things)was 1/2 cup of fresh tomatoes - stewed andpureed. The lentils took at least 2 hours tocook - but I consistently checked fortenderness. You will need to add liquid once thelentils are cooking. I added 5 cups of waterduring the simmering time. Last, my mom and Iboth think the cilantro should be added at thevery end, say 1-2 minutes before ready to serve(versus adding in with the spinach). We followedthe recipe for the cilantro and could not taste itat all. This was the BEST soup, and I will make itmany more times.
Anonymous
boston, ma
12/27/2009
This is a great recipe to make in bulk, divide infreezer bags and freeze so you can pull it ourfor an easy meal. I read the reviews and didmake many of the changes suggested inaddition toincreasing the quantity. First I added 2 poundsof ground turkey. and started the soup bybrowning it. I then followed the recipedirections but changed quantities as follows: Idoubled the onion, used 5 stalks of celery, 5carrots, 8 cloves garlic, 3T curry (I could havegone higher), 4 T minced garlic, 1 T cumin, 2bay leaves, 16 cups of chicken broth instead ofwater, 12 oz spinach and a cup of cilantro. Itwas great and I am looking forward to pullingout my frozen baggies for a fast meal. Nexttime I would add some cubed potatoes.
kimpaw
newport beach, CA
11/2/2009
So great! made almost as is, did addsome stock in place of some of thewater, also my husband preferred itwithout the yogurt, but i enjoyed itwith. Served with some crusty garlicbread, so delicious. Even my pickyson enjoyed this one. My bestadvice, as with all curry dishes,get a good fresh curry (not one fromwalmart that has been there for 3years); whole foods or earthfares orwhatever have great bulk spices forthis, use the kind you like andenjoy!!!
spears2
new orleans
5/28/2009
I've made this soup with and without meat (I prefer it with a mixture of ground beef and turkey.)I also use veggie broth in place of water and as the soup cooks add the layerings of spices and seasonings.Since we prefer this soup spicy I slowly add cayenne pepper (heated in a dash of oil first) for an extra "kick." Lastly we add chopped fresh spinach and a squeeze of lemon while serving.Delicious!
Anonymous
Mill Valley, CA
5/20/2009
TagsSoupSoup/StewLentilBean and LegumeVegetableSpinachLeafy GreensMainDinnerNut FreeVegetarianGluten FreeEasySimmerBon Appétit
