Curried Lentil Soup

Do you love lentils? I do. I do. I do (now that they’re curried!).

So I’m singing a sweet tune to the taste of this healthy little dish from a vintage Better Homes & Gardens recipe book, titled Low-Fat & Luscious Vegetarian, which I found in the free bin at my local public library. My version is somewhat adapted with different veggies, though.

Tried it. Liked it a lot the first time, but far more the second and third times. This is one of those recipes I freeze into little jars and save for whenever a craving strikes or planning-free lunches.


1/2 cup chopped onion

2 t curry powder

2 t oil

2 cups water

1 cup sliced radishes

1 cup sliced carrots

1 cup dry lentils, rinsed and drained

1 t black pepper

1 9-ounce package frozen green beans

3 cups reduced-sodium vegetable juice.


-In a large saucepan, saute the onion and curry powder in hot oil for 2-3 minutes, stirring occasionally.

-Add water, radishes, carrots, lentils, and pepper. Bring to boiling, and then reduce heat. Simmer, covered for 15-20 minutes or until lentils are almost tender.

-Stir in frozen beans. Return to boiling; reduce heat again. Simmer, covered for 6-8 minutes or until lentils are tender.

-Stir in vegetable juice and heat through.

Makes about 6 entree-sized servings.

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