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Curried Lentil Soup

Curried Lentil Soup

This hearty soup is full of texture and spices that pair awesomely with the crunchy and fluffy whole grain pita.

Turmeric adds a subtle earthy flavor and bright color to anything it is added to. Turmeric is known for its many health benefits including its antioxidant and anti-inflammatory powers.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 3 - 4 tablespoons of coconut oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • ¼-inch piece of fresh ginger, minced
  • 4 garlic cloves, thinly sliced
  • 5 stalks celery, finely chopped
  • ¼ teaspoon kosher salt
  • Pinch of crushed red pepper (or 1 fresh jalapeño, chopped)
  • 1 carrot, finely chopped
  • 1¼ cups dried French or green lentils, picked through and rinsed well
  • 1 tablespoon curry powder, 2 teaspoons freshly grated turmeric, or 1 teaspoon dried turmeric and 3 curry leaves
  • 3 cups winter squash, peeled and chopped
  • 3 or 4 quarts water or vegetable broth
  • 3 tablespoons fresh cilantro, roughly chopped


1. Warm coconut oil in a large pot.

2. Add cumin seeds and toast until fragrant. Then add onion, ginger, garlic, celery, salt, and crushed red pepper; cook for 5 minutes.

3. Add carrots, lentils, curry powder or turmeric, squash and water; cover with water and simmer until the lentils are just soft, about 15 minutes.

4. Add cilantro at the end. Ladle into bowls and serve with warm pita bread..

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2013. Subscribe Now.

Chanukah 2013 Magazine