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Lentil Soup with Curried Rice

By July 13, 20212 Comments

Lentil Soup with Curried Rice

5 from 2 votes
Make our delicious, creamy, TFK lentil soup into a delightful, filling dinner option with just a few special touches.
Course: Dinner, Lunch
Cuisine: American, French Asian
Servings: 4 Servings

(Tap or hover to scale the recipe! ↑)

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • Pot for rice.
  • Pot to reheat soup.
  • Frying pan.
  • Cutting Board
  • Knife


  • 32 oz TFK Cream of Lentil Soup
  • 2 cups Basmati Rice
  • 1 quart Water
  • 1 tsp Curry Powder
  • ½ tsp Salt
  • 2 Tbsp Pine Nuts
  • 2 ea Green Onions
  • 2 strips Bacon


  • In a small pot over medium, gently reheat the TFK Cream Lentil Soup.
  • In a separate pot, combine rice, water, salt and curry powder. Bring to a boil, cover tightly and reduce to a simmer. Cook for 25 minutes. Do not open the lid until time is up, then fluff with a fork (do not stir).
  • While the rice cooks and the soup reheats, take a dry frying pan over medium heat and toast pine nuts until lightly golden and fragrant. Set aside.
  • Cut green onions thinly (white and green) for garnish. Set aside.
  • Slice bacon into "lardon" (approx. ¼ inch pieces) and fry (in the same pan you used for the pine nuts . . . no need for extra dishes) until crispy.
  • To plate, pile fluffy rice in a high sided bowl and surround with velvety soup. Garnish with toasted pine nuts, crispy bacon and sliced green onion.
  • Enjoy!


Keyword bacon, curry, how to, lardon, lentils, rice, soup
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