Curried Red Lentil Soup

With Fall weather in the air, I have been craving this soup! This warming recipe for curried red lentil soup has a slight kick from jalapeno pepper, and will have you coming back for seconds. Mild curry adds anti-inflammatory and digestive spices. You can also serve this as dahl over rice. Add greens to the pot or serve on the side along with cornbread or millet for a delicious, easy supper.

Prep Time: 10mins, Cook Time: 30mins. Total Time: 40mins


  • 2 tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 1 carrot, sliced in ¼” thick rounds
  • 1 rib of celery, chopped
  • 1 jalapeno pepper, seeded and chopped fine
  • 1 heaping teaspoon mild curry powder
  • 2 cups dry red lentils
  • 1 bay leaf, Sea salt and freshly ground pepper
  • 4-6 cups of vegetable stock


Heat oil in a large saucepan over medium heat. Add vegetables and sauté 5 minutes, until onion is translucent. Add curry powder, and stir for one minute. Add lentils, bay leaf and two large pinches of salt, along with 4 cups of broth.

Bring to a boil, cover, and reduce heat to a simmer. Cook 30 minutes, until lentils are very soft. Stir occasionally, adding more water/broth if necessary. Adjust seasoning if needed (cook an additional 5 minutes if you add more salt.) Remove bay leaf and serve.

Serves 4