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How to Prepare Curry in a Hurry Red Lentil Soup: Ingredients, Procedure, and History

Curry in a Hurry Red Lentil Soup

Curry in a Hurry Red Lentil Soup is a modern twist on traditional lentil soups, infused with the flavors of curry spices. Lentil soups have been enjoyed for centuries in various cultures around the world, prized for their affordability, nutritional value, and versatility. The addition of curry spices to lentil soup is a nod to the vibrant and aromatic cuisine of South Asia, where curry blends are an integral part of culinary traditions.

While the exact origin of Curry in a Hurry Red Lentil Soup is unclear, it likely emerged as a fusion of Indian curry flavors with Western soup-making techniques, catering to the demand for quick and convenient meals in today's busy lifestyles. This recipe has gained popularity for its simplicity, bold flavors, and wholesome ingredients, making it a favorite among home cooks and food enthusiasts alike.


1 cup dried red lentils

5 cups vegetable stock (low sodium preferable)

4 carrots cut into thick slices

1 yam or sweet potato cut into 1-inch chunks

2 onions cut in chunks and separated

½ cup turnip, chopped into bite sized pieces (or potato)

1/2 head green cabbage sliced

2 teaspoons each: cardamom, garam masala, curry powder- more to taste

Juice and zest of 1 lemon

3 Tbsp olive oil (or another plant-based oil)

1 bunch cilantro- chopped


1. Bring stock to boil with lentils, skim foam, and lower to simmer

2. Chop veggies into chunks and add to pot, saving 1 onion, the cilantro and spices for later

3. Simmer all together on low for 45 minutes.

4. While soup is cooking, in a separate sauté pan, sauté remaining onion in olive oil until fragrant,then add spices.

5. Add onion-spice mixture to soup pot, along with lemon juice and stir to mix. You can use some of the liquid from the soup to deglaze the pan from the spices, then add it back into the pot.

6. Garnish generously with cilantro.


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