Curry Lentil Soup

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.