Description
A hearty curry lentil soup made with potatoes, carrots, tomatoes, and leafy greens. This nourishing vegan soup is warming, filling, and perfect for chilly days.
Ingredients
Scale
- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tablespoon tomato paste or red curry paste
- 3 cloves garlic, minced
- 1 to 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes
- 2 bay leaves
- 1 1/2 cups lentils
- 3 medium potatoes, diced
- Salt and pepper to taste
- 6 cups water or vegetable broth
- 2 large handfuls greens
- Lemon wedges
- Chopped cilantro
Instructions
- Heat water or oil in a large pot over medium heat.
- Add onion, celery, and carrots and cook until softened.
- Stir in tomato paste and garlic and cook briefly.
- Add curry powder, cumin, and red pepper flakes.
- Add lentils, tomatoes, potatoes, broth, bay leaves, salt, and pepper.
- Bring to a boil, then simmer until lentils and potatoes are tender.
- Stir in greens during the last five minutes.
- Remove bay leaves and adjust seasoning before serving.
Notes
- Use any dark leafy greens you prefer.
- Green lentils may need extra cooking time.
- Add a small handful of raisins for light sweetness if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg