Curried Lentil and Rice Soup

While we staying the the Czech Republic for the recent cyclo-cross World Cups, I was cooking most of the evening meals and was happy to have brought a small selection of my favorite spices. One of the most versatile dishes that week was lentil and rice soup with Penzey’s Sweet Curry spice.


1 Cup red or yellow lentils such as Bob’s Red Mill

3 Cups water

1 tsp salt

2 large carrots, diced into cubes

1 Cup cooked rice

2 leeks, chopped

2 cloves garlic, chopped

2 TBSP olive oil

2 Cups water or vegetable broth

2 tsp curry spice powder, more to taste


In a large saucepan or stock pot over medium heat, combine the 3 cups of water and lentils and cook for 15 minutes. Stir well, add the curry spice, salt and diced carrots and turn heat to low simmer for 20 more minutes.

In a heavy bottomed saucepan, heat the olive oil, garlic and leeks over medium heat for 5-10 minutes until softened and ever so slightly browned. Add this to the simmering lentils and sitr well.

Cook rice according to package directions and stir 1 cup if cooked rice into the lentil mix with 2 cups of water or vegetable broth. Stir everything well and add salt and pepper to taste.

You can also add diced potato or apple. For a few days, the leftover soup became the base for the next version of itself by adding more water, another carrot etc etc. Enjoy!

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