Description
A hearty and comforting curry lentil soup made with vegetables, spices, and greens for a nutritious meal.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 carrots, sliced into discs
3 cloves garlic, grated
1 teaspoon grated ginger
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, adjust to taste
5 cups vegetable broth, more if needed
1 can (15 ounces) crushed tomatoes
1 cup dried green or brown lentils
1 pound potatoes, peeled and cut into bite-size pieces
5 ounces kale or spinach, chopped
1 teaspoon salt, or to taste
⅛ teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion and carrot slices, and sauté for 3 minutes.
Next, add the grated garlic and ginger along with the curry powder, turmeric powder, ground cumin, and red pepper flakes. Continue to sauté for another minute, stirring frequently.
Pour in the vegetable broth, crushed tomatoes, dried lentils, potatoes, and chopped kale. Season with salt and black pepper.
Bring to a simmer and cook for about 30 minutes, or until the lentils are tender. Add more vegetable broth if needed during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6
- Sodium: 550
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 12
- Protein: 15
- Cholesterol: 0