Curry Lentil Soup
A hearty and flavorful vegan soup packed with lentils, vegetables, and warming spices, perfect for a comforting meal.
Ingredients
Oil
- 2 tablespoons olive oil
Vegetables
- 1 large onion chopped
- 2 carrots carrots cut into discs
Aromatics and Spices
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes more or less to taste
Broth and Canned Goods
- 5 cups vegetable broth or more if needed
- 1 can crushed tomatoes 15 ounces
Legumes and Potatoes
- 1 cup dried lentils green or brown
- 1 pound potatoes peeled and cut into bite-size chunks
Greens and Seasoning
- 5 ounces kale or spinach, chopped
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Finish and Garnish
- 4 wedges lime
Instructions
- Heat olive oil in a large pot. Sauté onion and carrots for 3 minutes. Add garlic, ginger, spices, and cook 1 minute.
- Add broth, crushed tomatoes, lentils, potatoes, and kale. Season with salt and pepper. Simmer for 30 minutes until lentils are tender.
- Adjust seasoning, serve hot with lime wedges and optional toppings.
Notes
For extra flavor, add a splash of coconut milk or serve with crusty bread.