Photo of Cat Cora’s curried lentil soup by WW

Cat Cora’s curried lentil soup

1 - 4
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Soup is amazingly freezer-friendly – double the recipe and freeze in pint-size containers for easy future meals.


Olive oil

1 Tbsp

Uncooked onion(s)

1 large, yellow variety, chopped

Garlic clove(s)

6 medium clove(s), minced

Ground cumin

2½ tsp

Vegetable broth

6 cup(s)

Dry lentils

1½ cup(s)

Uncooked carrot(s)

2 large, grated

Fresh thyme

4 sprig(s)

Curry powder

2 tsp

Cayenne pepper

1 tsp

Ground cinnamon

½ tsp

Bay leaf

2 leaf/leaves

Fresh lime juice

2 Tbsp, or more to taste

Kosher salt

1¾ tsp, or to taste

Black pepper

1¼ tsp, or to taste


¼ cup(s), fresh, for garnish


  1. Heat oil in a large soup pot over medium. Once hot, add onion; sauté until soft and translucent, 5-6 minutes.
  2. Add garlic and cumin; cook, stirring frequently, until fragrant, about 1 minute.
  3. Add broth, lentils, carrots, thyme sprigs, curry powder, cayenne pepper, cinnamon, and bay leaves. Increase heat to medium-high and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, 10-12 minutes. Stir in lime juice, salt, and pepper.
  4. Remove bay leaves and thyme sprigs; serve garnished with cilantro.
  5. Serving size: 1 heaping cup