Curried Lentil Soup E-Meal


  • 1 LB bag of lentils
  • Diced carrots
  • Sauteed yellow onion
  • Halved Cherry Tomatoes
  • Kale
  • Chicken and Beef Bouillon
  • Water
  • 1-2 TBS Olive Oil
  • Minced garlic
  • Garlic Powder
  • Garam Masala
  • Curry
  • Turmeric
  • Salt
  • Pepper


  1. Saute the onions in olive oil.
  2. Once the onions have softened, add the lentils and garlic.
  3. Add water and carrots and bring to a boil. (It helps to microwave the carrots for a little while first to speed up the softening process; select how long to microwave depending on your microwave’s strength.)
  4. Once the water is boiling, add the bouillon cubes. I use 6-8 cubes per large pot.
  5. Add the spices to taste; it takes a lot of curry powder and turmeric for my preference.
  6. Simmer for 15-20 minutes.


  • I prefer eating soups the next day because I think the flavors settle better. I usually try to prepare soups a day ahead, but when you eat it the same day, it tastes great too.
  • I often eat this as a stand-alone soup or serve it over parboiled or brown rice.
  • THM E-Meal


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s