Curry Lentil Soup
Directions
- 1Gently fry a chopped onion and a carrot cut into discs in olive oil for 3 minutes.
- 2Add grated garlic, ginger, curry powder, turmeric powder, ground cumin, and red pepper flakes.
- 3Fry for 2 more minutes.
- 4Rinse brown or green lentils under running water and add them to the pot.
- 5Add in vegetable broth, crushed tomatoes, peeled and diced potatoes, chopped kale, and season with salt and black pepper.
- 6Let the soup simmer about 30 minutes until the lentils are cooked.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, cut into discs
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.25 teaspoon red pepper flakes
- 5 cups vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 1 cup dry lentils, green or brown
- 1 pound potatoes, peeled and cut into bite-size chunks
- 5 ounces kale or spinach, chopped
- 1 teaspoon salt
- 2 twists black pepper
- 1 lime
Equipment
pot
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