Curry Lentil Soup

 

Time

  • Prep: 10 minutes

  • Cook: 30 minutes

  • Total: 40 minutes

Servings

  • Serves 4 people

Ingredients

Base:

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 carrots, cut into discs

  • 3 cloves garlic, grated

  • 1 teaspoon fresh ginger, grated

Spices:

  • 2 teaspoons curry powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground cumin

  • ¼ teaspoon red pepper flakes (adjust to taste)

Soup:

  • 5 cups vegetable broth (add more if needed)

  • 1 can (15 oz) crushed tomatoes

  • 1 cup dried lentils (green or brown)

  • 1 pound potatoes, peeled and diced

  • 5 ounces kale or spinach, chopped

  • 1 teaspoon salt (or to taste)

  • ⅛ teaspoon black pepper

Optional Garnishes:

  • Lime wedges

  • Greek yogurt

  • Brown rice

  • Quick-pickled red onions

  • Chopped scallions or cilantro

Instructions

1. Make the Flavor Base

In a large pot, heat olive oil over medium heat.
Add chopped onion and carrots. Sauté for about 3 minutes.
Add garlic, ginger, and all spices. Sauté for 1 more minute, stirring frequently.

2. Simmer the Soup

Add broth, crushed tomatoes, lentils, potatoes, and kale.
Season with salt and pepper.
Bring to a gentle boil, then simmer uncovered for about 30 minutes, or until lentils are soft.

3. Serve

Adjust salt to taste.
Serve hot with brown rice, a squeeze of lime, a dollop of Greek yogurt, and optional garnishes.