Lentil Curry Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lentil Curry Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lentil Curry Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 cup broccoli florets
• 4 stalks celery, chopped
• 1 baking potato
• 5 cups vegetable broth
• 1 1/2 cups cooked white rice
• 1 1/2 cups uncooked green lentils
• 2 teaspoons curry powder

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the oil in a stock pot over medium heat

Step 2: Technique & Execution

Add the onion, garlic, broccoli and celery; cook and stir until tender

Step 3: Technique & Execution

Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender

Step 4: Technique & Execution

Transfer the potato and vegetables to a food processor and blend until smooth

Step 5: Technique & Execution

Return to the pot and bring to a boil

Step 6: Technique & Execution

Add the cooked rice, lentils and curry powder