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This recipe came from Martha Stewart. She fries slivers of ginger to put on top, but I left that part out. It is really yummy!


  • 1 Tb. olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 Tb. minced ginger (3 inch piece)
  • 1 tsp. cumin
  • ½ tsp. curry powder
  • 2 plum tomatoes, diced (I used canned tomatoes)
  • 2 c. red lentils, picked over and rinsed
  • 4 c. stock (I used chicken, but vegetable would work to make this vegeterian)
  • 4 c. water
  • 1 bay leaf
  • 1 tsp. salt
  • ground pepper
  • ½ c. plain yogurt (I used low fat)


  • In a large, heavy pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder. Cook, scraping any browned bits from bottom with wooden spoon, until onion is soft – about 10 minutes. Reduce heat to medium and add tomatoes. Cook about 5 minutes.
  • Stir lentils, stock, water and bay leaf into pot. Raise heat to medium-high and bring to a simmer. Reduce heat to low; cook stirring occasionally until lentils are tender – about 30 minutes. Add salt and pepper. Remove from heat and let stand about 10 minutes.
  • Remove bay leaf. In batches, puree in blender until smooth. Return soup to low heat and when warm serve in bowls with a dollop of yogurt.

Categories: Beans  Soup  Soup  Vegetable  Vegetarian 
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