Curry Lentil Soup
Author:Fragrant, warming, and easy-to-prepare, Curry Lentil Soup. Perfectly spiced, packed with flavour, super cozy, and ready in less than 30 minutes!
Ingredients
- 1 tablespoon oil , use water to saute with for oil-free
- 1 medium onion , diced
- 2 ribs celery , diced
- 4 cloves garlic , minced
- 2 teaspoons grated, fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground cayenne pepper , or more
- 5 cups (1200 ml) vegetable stock , divided
- 1 cup (200 grams) yellow, green, or brown dried lentils
- 2 cups (480 mls) canned crushed tomatoes , or passata
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- cilantro , to serve
INSTRUCTIONS
- Heat the oil in a large soup pot and add the onion and celery. Cook for 5 minutes until the onion begins to become translucent. Add the garlic, ginger, and spices, then cook for another 2 minutes until fragrant.
- Add 4 cups of the stock and the lentils to the pot and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes until the lentils are tender. Older lentils, or lentils that have not been stored optimally may take longer to become tender.
- Add the crushed tomatoes, salt, and pepper to the pot. Bring back to a gentle simmer to heat through.
- At this stage, you can blitz the soup a few times with an immersion blender to thicken it if you want to, or leave it as it is. You can also add the remaining stock to thin as desired.
- Check the seasoning and add a little more salt and pepper to taste then serve with plenty of fresh cilantro.
NUTRITION
Serving: 1cup | Calories: 192kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 1305mg | Potassium: 643mg | Fiber: 13g | Sugar: 7g | Vitamin A: 742IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 4mg
