Curried lentil soup with tomato and spinach from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • stef on May 15, 2026

    What a delicious soup. Pressure cooked in instant pot on high for 15.minutes released then tomatoes and spinach were thrown in and simmered for 5 minutes. Lemon juice a nice addition. Going into my soup file.

  • IowanCorn on December 22, 2025

    Damn, this is a good soup! Easy to make, and with warm spices, this was a perfect soup for lunch on a cold day. I used the curry powder from 'Abraham Lincoln in the Kitchen' because I misplaced my commercial powder, and the mixture of spices worked really nicely with the lentils and tomatoes. I'd make this again, especially if I'm in need of a filling lunch on a cold day.

  • kbrooks on January 15, 2025

    We really like this for a quick and easy supper. Definitely needs plenty of salt and fresh lemon juice.

  • breakthroughc on February 08, 2022

    I haven't made this soup for years and recently revisited it. It is a delicious, quick, inexpensive and filling. Agree with other viewers on the salt and lemon. Worth revisiting.

  • Laura on November 05, 2019

    Pg. 112. Made this for dinner tonight and we liked it well enough, although there are many other lentil soup recipes I like better. I did like that it was pretty quick and easy to put together on a weeknight. I normally cook with low-sodium chicken broth and no-salt added canned tomatoes. After reading the 2 previous reviews regarding the need for a lot of salt, I used regular tomatoes and broth which contain a lot more sodium. We both thought that was sufficient. My main issue with the taste was that the ginger really didn't come through. I only tasted ginger in 2 bites, so if I make this again in the future I'll increase the amount of ginger. One more thing, the recipe does not make a lot of soup, so I'd also increase the quantity.

  • heather358 on February 10, 2019

    This is one of my favorite soup recipes. Agree with mamacrumbcake that it needs liberal salt, especially if you are using homemade broth, and the lemon is important. I also add small cubes of paneer, which I find marries well with the ginger and cumin and holds up with a softened but not melted texture.

  • mamacrumbcake on July 14, 2015

    Don't be afraid to salt this fairly liberally. Taste as you go and stop when you like it. Without the salt, the flavor seem muted. Definitely use the lemon, it brings a brightness to the soup.

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