Curried red lentil soup


Though I’ve been quite pleased with all the dishes I’ve tried from Nava Atlas’ Vegetarian 5-Ingredient Gourmet, I finally hit one that I didn’t care for: curried red lentil and spinach soup. Perhaps it’s because I’m not a huge fan of spinach. Or maybe it was that I didn’t have red lentils so I substituted organic green lentils. Whatever the case, the end result wasn’t pleasing to my palate, but at least I can know that it was mighty healthy.

8 Responses to “Curried red lentil soup”

  1. Jen

    You could substitute Kale or something for the spinach. OR…if the other ingredients are strong enough to stand on their own, you could even leave it out. We have a soup that calls for spinach, and we usually leave it out.

    We just bought red lentils at our local health food store. I’m eager to try them but I wasn’t sure whether they were interchangeable with “regular” lentils. They are much smaller than the brown lentils you buy at the regular grocery.

  2. CompassRose

    Red lentils tend to “lose cohesion” far more readily. The soup is probably meant to be almost a puree. Green lentils normally stay “lentil-shaped” unless you really overcook them.

    Red lentils are really good for things like dahl. If, on the other hand, you are making a lentil salad, they are not the best choice.

  3. Ryan

    Ah, so red lentils may have been the key to the recipe, then. I only had green lentils on hand, so I substituted them.

    I don’t so much mind spinach in my soup — there’s a great potato, leek, and spinach recipe that I really like — but this particular combination didn’t work out so well.

    I’ll have to give it another shot now that I have some red lentils on hand.

  4. Jen

    We made pasta with a red lentil topping last night. It was pretty good. Not only are red lentils less cohesive than other lentils – they had a different texture and a milder taste. I think they are the key to your soup. Good luck!

  5. Nicki

    Yes, red and green lentils are different, and will yield totally different end results. You could never use green lentils in the red lentil-based Turkish soup, mercimek. Also, green lentils do hold up much better in rice dishes.

  6. Lisa

    is there nutritional differences in red and green lentils? i am looking in to Ayurvedic Health and some of the food lists have red and green lentils separated. I am a Vata.

  7. Karen

    I cooked red lentils with onion and garlic, and served it over Arab flat bread with chicken curry-very simple and healthy! Even my kids devoured it!

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