Recipe: Curried Lentil Soup

by Carrinicole

This lentil soup is healthy and packs so much flavor! 

I love the hint of lemon, it makes the Indian spices feel light.

It’s a great source of protein, and freezes well.

Tziziki Sauce

This lentil soup is healthy and packs so much flavor!  I love the hint of lemon, it makes the Indian… Healthy Recipes Vegetarian, Soup Indian Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 4 garlic cloves, pressed
  • 2 teaspoons ground cumin
  • 2 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 28oz can whole peeled potatoes, squeezed and chopped in food processor *
  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt (+ more to taste)
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 tablespoons lemon juice (1 medium lemon)

Instructions

  1. Heat olive oil in large pot, sauté onion and carrot until soft, around 5 minutes.
  2. Add garlic, cumin, curry powder, thyme. Stir until fragrant, around 1 minute.
  3. Pour in tomatoes, cook for 2 minutes, stirring.
  4. Pour in lentils, broth, water, salt, pepper flakes. Season generously with black pepper.
  5. Bring to a boil. Partially cover with lid and simmer on medium/low for 25-30 minutes.
  6. Use immersion blender to blend some of the soup. This thickens the texture.
  7. Remove from heat, add lemon juice. Try soup, and adjust salt and pepper.

Notes

* You can use a can of chopped tomatoes as well.

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