Lentil Curry Soup

Prep: 20 minutes Cook: 45 minutes


There are thousands of lentil curry recipes online, all using different ingredients and various techniques. I am always looking for ways to add more greens to my soups and lately green beans and leafy greens are some of my favorites. This delicious soup uses both of them. I found a variation of this recipe online from Madhur Jaffrey and adapted it to leave out the oil and simplify the cooking method. Hope you enjoy it as much as we did.


  • 1 1/2 cups Umbrian (or green) lentils
  • 6 cups water
  • 1 1/2 cups green beans, sliced in 1 inch pieces
  • 1 large carrot, cut in half and sliced
  • 1 tbsp tomato paste
  • 2 tsp roasted ground coriander
  • 1 tsp roasted ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 small onion, chopped
  • 1 tsp garlic, crushed
  • 1 tsp grated fresh ginger
  • 1/2 tsp cumin seeds
  • 2 cups Swiss chard
  • 1/2 cup fresh cilantro, chopped


Place the lentils and water in a soup pot. Bring to a boil, reduce heat, cover and cook for about 15 minutes. Add the green beans, carrots, tomato paste, coriander, cumin, turmeric and cayenne. Simmer over low heat for about 20 minutes.

Place the onion, garlic and ginger in a small non-stick saute pan. Saute in a dry pan, stirring frequently for about 2 minutes. Add the cumin seeds and continue to cook and stir for another 2 minutes, or so. Set aside.

Add the chard and cilantro to the soup. Mix in well, then add the onion mixture. Cover and simmer for 10 more minutes, or until all vegetables are tender. Serve in a bowl with either rice or pita bread.