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Lentil Cream Soup with Curry and Ginger

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 237 kcal


  • 500 g Red lentils
  • 2 Onions
  • 2 Garlic cloves
  • 10 g Freshly chopped ginger
  • 1 tbsp Oil
  • 0,5 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground cardamom
  • 1 tsp Cayenne powder
  • Salt
  • Pepper from the grinder
  • 2,5 L Clear broth or vegetable broth


  • Peel and finely dice onions, ginger and garlic. Heat the oil in a large saucepan. Sauté the onions, ginger, garlic and lentils in it, season with curry, cayenne pepper, cumin and cardamom. Pour in the stock, bring to the boil. Simmer over low heat for about 15 minutes, stirring frequently, then puree. Season to taste with salt and pepper. Arrange the soup in bowls, each with a dollop of crema di balsamico. Serve with fried bacon slices or the like.


Serving: 100gCalories: 237kcalCarbohydrates: 2.5gProtein: 0.5gFat: 25.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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