This creamy, curried Autumn Lentil Blend soup is an enticing balance of complex flavors. Our Sun-Dried Tomatoes give the soup additional texture and body, while coconut milk, apple, ginger and our Hot Curry Powder give it a rich, sweet-yet-spicy flavor profile.

Prep time: 15 min

Cook time: 45 min

Total time: 60 min

Indian Spiced Lentil Soup
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings


  1. Place Julienne Sun-Dried Tomatoes in bowl and cover with hot water. Let sit for 10 minutes, until rehydrated. Drain and set aside.

  2. Meanwhile, heat olive oil in large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic, ginger, Garam Masala and Hot Curry Powder, and sauté until fragrant, about 30 seconds.

  3. Add celery, carrot and apple, and sauté until vegetables begin to soften, about 3 minutes.

  4. Add hydrated tomatoes and stir in along with lentils, chicken stock, coconut milk, salt, pepper and Granulated Honey. Bring to a boil, skimming off any foam that rises to surface. Reduce heat to medium-low, and bring to a simmer, stirring occasionally until lentils are tender, about 20 minutes.

  5. Carefully purée half of soup in blender in small batches, then add back to pot.

  6. Serve topped with fresh mint leaves.