Curry Lentil Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion chopped
- 2 (2 carrots) carrots cut into discs
- 3 cloves (3 cloves) garlic grated
- 1 teaspoon (1 teaspoon) ginger grated
- 2 teaspoons (2 teaspoons) curry powder
- 1 teaspoon (1 teaspoon) turmeric powder
- 1 teaspoon (1 teaspoon) ground cumin
- ¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
- 5 cups (1.25 liters) vegetable broth or more if needed
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 cup (200 grams) dried lentils green or brown
- 1 pound (450 grams) potatoes peeled and cut into bite-size chunks
- 5 ounces (130 grams) kale or spinach, chopped
- 1 teaspoons (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
SERVES WELL WITH
- 4 wedges (4 wedges) lime + Greek yogurt, brown rice, quick pickled red onions, chopped scallions or cilantro.
- FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 large onion (chopped), and 2 carrots cut into thin discs. Sauté for 3 minutes.Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and sauté 1 more minute. Stir often.
- LET SIMMER: Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale. Season with 1 teaspoons salt and ⅛ teaspoon black pepper and simmer for about 30 minutes or until the lentils are cooked.
- SERVING SUGGESTIONS: Taste and adjust for salt before serving.We recommend serving it with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, chopped scallions.
