Curry Lentil Soup
A cozy bowl of delicious curry lentil soup, perfect for chilly evenings, packed with flavorful spices and hearty ingredients.
Ingredients
For the flavor base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 pieces carrots, cut into discs
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
For the spices
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes more or less to taste
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
For the soup
- 5 cups vegetable broth or more if needed
- 1 can crushed tomatoes (15 ounces)
- 1 cup dried lentils (green or brown)
- 1 pound potatoes, peeled and cut into bite-size chunks
- 5 ounces kale, chopped or spinach
- 4 wedges lime
Instructions
Flavor Base
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add in the chopped onion and carrots and sauté for about 3 minutes until they soften.
Add Spices
- Stir in the grated garlic, ginger, curry powder, turmeric, ground cumin, and red pepper flakes. Sauté for an additional minute, making sure to stir frequently to prevent sticking.
Let It Simmer
- Pour in the vegetable broth, crushed tomatoes, dried lentils, potatoes, and chopped kale. Season with salt and black pepper. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
Final Touches
- Be sure to taste and adjust the seasonings before serving.
Notes
A squeeze of fresh lime juice adds brightness and balances the warm spices. You can store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in portion-sized containers.