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Whenever I make this soup, I am reminded of how much I adore fiber. Stories about fiber have formed the foundations of many of my best friendships. Isn’t that true, Dana? I even moved back to Florida after she told me a story about how fiber changed her life. Ironically, it changed mine too.

Curried Lentil Soup

Tip: Tastes even better topped with freshly grated Pecorino Romano cheese and fresh parsley and served with some breadsticks or crusty bread to sop up all the fiber-y goodness


  1. In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
  2. Add the carrots, celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
  3. Add the diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
  4. Add the lentils and again stir all of the ingredients, then add the vegetable stock and water.
  5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 30 minutes.
  6. Add the scallions, cumin, curry, salt, and pasta. Cook for another 7 minutes. Now it’s done! Sprinkle the cheese on top and dig in!

4 Responses

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  1. Littles

    “Littles, your hair looks sensational!” from you!

  2. Littles

    By the way, this soup looks sensational.

  3. this soup look awesome.
    I’m forwarding the recipe to my step-mom, I hope she makes it soon!!

  4. I LOVE this blog! My husband and I really enjoy Lentil soups…I just copied this recipe and plan to make it..a surprise for hubby!

    Thank you so much for giving so much healthy information and awesome recipes.

    I talked to Christy T. about you and how much I enjoyed your blog and thanking her for telling me about it…she said… you were the greatest…

    Blessings to you always..

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