Lentil Curry Soup
Cook Time: 35 mins
Servings: 4
A simple yet flavourful red lentil curry soup full of protein and fiber!
Ingredients
- 1 large yellow onion diced
- 2 stalks celery diced
- 3 carrots diced
- 4 garlic cloves minced
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon + 1 teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup split red lentils
- 3 ½ cups low sodium vegetable broth plus more if needed
- 1 14 ounce can diced tomatoes (regular or fire roasted)
- 1 cup chopped kale or baby spinach optional
- 2 teaspoons lemon or lime juice
- ½ teaspoon salt
- Pepper to taste
Instructions
- In medium soup pot, sauté the onions, celery, and carrots with ¼ cup of water or vegetable broth for 7 to 10 minutes, stirring often, until the onions have softened. Add water as needed to prevent burning.
- Add the garlic, ginger, curry powder, cumin, and smoked paprika. Stir and continue to sauté for another minute.
- Now add the lentils, broth, and diced tomatoes. Bring the soup to a boil. Once boiling, reduce to a simmer and simmer, partially covered, for 20 to 25 minutes.
- Finally add the greens, if using, lemon or lime juice, salt and a pinch of black pepper. The greens will wilt quickly. Taste, reseason and serve!
Notes
For a creamy soup feel free to add ½ cup of coconut milk or stir in a couple of tablespoons tahini.
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