Oct 18, 2013

Curried Red Lentil Soup

ANYONE can create delicious Indian foods at home. I have many Indian recipes on my blog. And one thing that I always say about them is that they are easier than you think, if you’ve never attempted making them. And… IT’S ALL ABOUT THE SPICES.

This recipe is yet another example of a simple, yet exotic dish that you can prepare with the use of just a few Indian spices and spice blends. I have provided links for purchasing the specialty spices that I used for this soup below. For a complete list of the Indian spices that I always have on hand and the link to my favorite online Indian foods store, see my post on Indian Lentil Sweet Potato Stew.

This soup is so creamy and warming, and the spices will fill your house with aromatic bliss.


  • 3 cups red lentils
  • 6 cups water
  • 2 fresh tomatoes, diced (or 1 can salt-free diced tomatoes)
  • 2 TBS Dal Masala spice blend
  • 2 TBS curry powder
  • pinch of asafetida (hing)
  • pinch of ground cloves
  • pinch of cinnamon
  • 1 TBS tamari (or to taste)
  • ½ cup raw cashews
  • 2 medjool dates, pits removed
  • ¼ cup chopped cilantro
  • Freshly grated black pepper for garnish


  1. Place the lentils, water and spices in a soup pot and simmer until the lentils are tender (about 30 minutes)
  2. Add the tomatoes and simmer for 20-30 minutes more.
  3. Place the cashews and the dates in a high-powered blender.
  4. Add just enough of the soup broth to cover the cashews and blend until smooth.
  5. Add half of the remaining soup to the blender with the cashews and blend until smooth.
  6. Return this to the soup in the pot and stir well to combine.
  7. Simmer for another 20 minutes or so. The longer you simmer, the more the flavors develop. Add more water if it becomes too thick.
  8. Add the chopped cilantro last, just before serving, and stir to combine.
  9. Garnish with freshly grated black pepper.

Serves 4-6. Enjoy!

Healthy trails,

8 responses to “Curried Red Lentil Soup”

  1. Yum. Might try this….even though it is warming up here still like a nice soup. I love lentil soup and have my own recipe but going to try this as the spices look interesting. Think it might work in a slow cooker? Hmmm might experiment……

  2. Helyn says:

    Hi Rach, yes I'm sure it would be fine in a slow cooker, on LOW. But don't add the cashews until you're close to serving or it would get too thick. Enjoy!

  3. Anonymous says:

    Hi Helyn! Do you have info somewhere on the curry powder you use? I've found there are variations in curry powder too and either the ones I have are not good flavors, or else I am using too much. Thoughts?

  4. Helyn says:

    Yes, Laura! I get my curry powder online at VitaCost… it's good quality (Frontier brand–never been disappointed with their herbs and spices). I get a large amount since I use it so often. Here is the link:

    Hope this helps..

  5. Helyn says:

    P.S. You can find the same thing on Amazon, too… at nearly TWICE the price! VitaCost is great for many things.

  6. Jeanne says:

    I've been to many Indian restaurants. This soup is by far the most delicious lentil soup I've ever had. Make sure you make plenty as you'll want it for several days in a row!

  7. Helyn says:

    Oh wow! Thanks, Jeanne!!

  8. Anonymous says:

    Good to know, thank you so much and love your blog!!! (found you through Healthy Vegan Fridays 🙂 )

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