bowl of lentil soup with cilantro on a plate with salad on the side.

Lentil Soup with Cilantro and Yogurt


10 Servings








  • 1/3 cup olive oil 
  • 1 medium onion –cut into ¼-inch dice 
  • 5 cloves garlic -rough chopped 
  • 5 medium carrots, peeled –cut into ½-inch dice  
  • 2 ½ Tbsp.  curry (your choice but preferably blend from India) 
  • 1 small  hot chili pepper -minced 
  • 2 ½ cups  red lentils, rinsed in cold water 
  • 10 cups liquid such as: water or chicken broth (add more as needed) 
  • 3 cups canned or frozen tomato –squished into small pieces (use the juice too) 
  • 2 Tbsp. salt, more to taste 
  • 1 ½  Tbsp. black pepper, more to taste 
  • 3 cups packed greens such as: kale, chard, collards, spinach –stems removed and chiffonade 
  • ½ cup, packed parsley, chopped 
  • 2-3 Tbsp. red wine vinegar  
  • TO SERVE: yogurt and cilantro leaves 


Make it: 

  1. Add the olive oil to a large soup pot, turn the heat to medium-high and add the onions, garlic and carrots. Stir the vegetables to coat them with the oil and let them sauté for 1 minute without stirring.  
  2. Turn heat to medium and stir vegetables occasionally (but not constantly) for 3 minutes, so they start to get soft.  
  3. Add the curry and hot chili pepper and stir for 30 seconds to combine.  
  4. Add the lentils, water (or chicken broth), tomatoes, salt and black pepper. Turn the heat to high and stir to mix the ingredients. Cover the pot and stir often (every 30 seconds to 1 minute), making sure the spoon is touching the bottom of the pot and going into the corners.  
  5. When the soup comes to a boil, turn down to low and cover, stirring and checking on your soup every few minutes. Cook the soup and the lentils until soft, 20-30 minutes.  
  6. At 20 minutes, check to see if the lentils are soft and the soup is getting thicker. If they are still firm, cook longer and check every 2 minutes. When the lentils are soft, check to see if the soup is the right consistency (thickness) for you. Add more liquid if necessary. Continue to cook until the lentils are “tender” (soft but not mushy).  
  7. ShapeAdd the greens, parsley, and 2 tablespoons of vinegar. Stir and cook for 1 minute. Taste for flavor and add more: liquid, salt, spices or vinegar IF NEEDED to make it just right for you.        

Serve with the cilantro leaves and yogurt 

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