Spicy Lentil Soup

Robert Judge (CC-BY)


  • 1 pound lentils
  • 2 boxes vegetable stock (32 fl oz)
  • 1 large can crushed tomatoes (28 oz)
  • 2 garlic cloves, diced
  • 2 onions, diced
  • 4 tbsp. curry powder
  • 1 tbsp. turmeric
  • 2 tsp. fenugreek
  • 3 dried curry leaves
  • 2 tbs. minced ginger
  • 2 jalapeños, diced
  • 2 tbs. sugar
  • Vegetable oil, salt, pepper to taste


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  1. Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
  2. Add the jalapeños and continue to sauté for 10 minutes.
  3. Rinse the lentils thoroughly; running your fingers through the lentils to make sure that there is no grit or bad lentil hiding in there.
  4. You can pick out any “bad” lentils you see, but you mostly just want to rinse the lentils until the water runs clear.
  5. Now add all of your dry spices.
  6. Remove the curry leaves and discard.
  7. Add the can of crushed tomatoes.
  8. Add the vegetable stock.
  9. Add the lentils. Turn up the heat to bring the mixture to a boil and then reduce the heat to medium and let the dish simmer for 30 minutes, or until it has thickened considerably and the lentils are tender.

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