Best 4 Creamed And Curried Lentil Soup Recipes

Indulge in a delightful culinary journey with our tantalizing Creamed and Curried Lentil Soup, a symphony of flavors that will warm your heart and soul. This delectable soup showcases the perfect balance of creamy comfort and exotic spices. Lentils, packed with protein and fiber, form the hearty base of this dish, while a blend of aromatic spices, including curry powder, cumin, and ginger, adds an enchanting depth of flavor. The addition of coconut milk lends a velvety richness, while a touch of lemon juice brightens the palate. Discover variations of this classic soup, including a vegan version that uses almond milk instead of coconut milk, and a spicy rendition that incorporates chili powder and cayenne pepper for an extra kick. Whether you're a seasoned chef or a novice cook, our Creamed and Curried Lentil Soup is sure to become a beloved staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED LENTIL SOUP

Curried Lentil Soup image

Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 cup dried lentils, rinsed
1 large onion, chopped
1 celery rib, chopped
4 teaspoons curry powder
2 bay leaves
2 garlic cloves, minced
1-1/4 teaspoons salt

Steps:

In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CREAM OF LENTIL SOUP

Cream of Lentil Soup image

Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

6 cups reduced-sodium chicken broth or vegetable broth, divided
2 cups dried lentils, rinsed
1 bay leaf
1 whole clove
1 medium red onion, chopped
2 celery ribs, chopped
2 tablespoons butter
2 medium carrots, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 garlic cloves, minced
3 cups coarsely chopped fresh spinach
2 cups heavy whipping cream
1 tablespoon lemon juice
1/3 cup minced fresh parsley

Steps:

In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.

CREAMED AND CURRIED LENTIL SOUP

Creamed and Curried Lentil Soup image

Provided by Florence Fabricant

Categories soups and stews, appetizer

Time 1h10m

Yield 8 - 10 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup chopped onion
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
2 tablespoons curry powder
2 cups lentils
8 cups chicken stock, preferably homemade
1 1/2 cups heavy cream
Salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup sliced almonds, lightly toasted

Steps:

Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
Puree the mixture in a food processor or a blender.
Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 759 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY LENTIL & VEGGIE CURRY

Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

Tips:

Use a variety of lentils for a more complex flavor and texture. Lentils come in different sizes, shapes, and colors, each with its unique flavor profile. Mixing different types of lentils can create a more interesting and flavorful soup.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Add vegetables for extra flavor and nutrition. Vegetables such as carrots, celery, onions, and garlic are all great additions to lentil soup. They add flavor, texture, and essential nutrients.
Use a good quality curry powder. The curry powder is the key spice in this soup, so it's important to use a good quality one. Look for a curry powder that is fresh and has a strong aroma.
Season the soup to taste. Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or curry powder.

Conclusion:

Creamy and curried lentil soup is a delicious and satisfying meal that is perfect for a cold winter day. It's also a great way to use up leftover lentils. This soup is packed with flavor and nutrition, and it's sure to become a family favorite.