Turmeric recipes
Servings: 4 people
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots cut into discs
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes more or less to taste
- 5 cups (1.2 - 1.5 liters) vegetable broth or more if needed
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 cup (200 grams) dry 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 salt or more to taste
- 2 twists black pepper
- 1 lime optional, to squeeze on top
- Heat 2 tablespoons olive oil in a large pot or Dutch oven. Add 1 large onion (chopped) and 2 carrots cut into thin slices and fry them gently for 3 minutes.Add 3 cloves garlic (grated), 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes and fry for one more minute, stirring often.
- Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dry lentils (rinsed), 1 pound potatoes (peeled and diced), 5 ounces kale (chopped), and season with 1 teaspoons salt and 2 twists black pepper.
- Cover with a lid, bring to a boil on high heat, then crack the top open and let it simmer on medium heat for about 30 minutes or until the lentils are cooked. Stir occasionally.
- Taste and adjust for salt and spices, then serve the soup in a bowl with a squeeze of lime or lemon on top and optionally some fresh cilantro or parsley.
Nutrition information is an estimate for 1 serving of curry lentil soup out of 4 servings.
STORAGE
Make ahead: curry lentil soup is an excellent recipe for meal prep, as its flavor gets better a day after it’s cooked. Also, it keeps well for days.
Refrigerator: let the soup cool down, then transfer it to an airtight container and store it in the fridge for up to 4 days.
Freezer: this recipe is perfect for freezing. Let it cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
Thaw: defrost curry lentil soup in the fridge over several hours or in the microwave with a thawing function.
Reheat: warm the soup in the microwave for a couple of minutes or in a saucepan. Add a dash of water if necessary.
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