Photo of Curried red lentil soup with apple by WW

Curried red lentil soup with apple

Total Time
50 min
10 min
35 min
Use caution when blending hot liquids: The heat can cause air in the blender to expand, sometimes enough to blow the lid off. Fill the container only half-full and hold the lid down with a towel. Or puree it in the pot using an immersion blender.


Granny Smith apple

2 medium, or other tart apples

Canola oil

1 Tbsp


2 medium, chopped

Vidalia onion

1 medium, chopped


3 clove(s), minced

Curry powder

1 Tbsp

Vegetable broth

5 cup(s)

Dried lentils

1 cup(s), red variety, picked over and rinsed

Plain fat free Greek yogurt

4 Tbsp


  1. Peel, halve, core, and chop one apple. Heat oil in large saucepan over medium-high heat. Add chopped apple, carrots, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add curry powder and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add broth and lentils to apple mixture; bring to boil. Reduce heat and simmer, covered, until lentils are very tender, about 30 minutes. Let cool about 5 minutes.
  3. Puree soup in batches in blender. Return soup to saucepan. Reheat over medium heat.
  4. Halve, core, and finely dice remaining apple. Divide soup among 4 bowls. Top evenly with diced apple and yogurt.
  5. Serving size: 1 1⁄2 cups soup, 1⁄4 apple, and 1 tablespoon yogurt