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Curry Lentil Soup

A warm, comforting soup combining rich flavors of lentils and aromatic spices, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (red or green) Rinse under cold water before cooking.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder Can substitute with garam masala or turmeric.
  • 4 cups vegetable broth
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and stir for another minute until fragrant.
  3. Stir in the diced carrot and celery, allowing them to soften for about 5 minutes.
  4. Add your rinsed lentils and the curry powder. Stir everything to combine.
  5. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Allow this to cook for about 20 minutes or until the lentils are tender.
  7. Once cooked, season your soup with salt and pepper to taste.
  8. Ladle the warm soup into bowls and garnish with fresh cilantro if desired.

Notes

Make sure not to overcook the lentils. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on stovetop or microwave, adding water if necessary.