Description
Curry Lentil Soup is a delightful dish that warms both the body and soul. This nutritious, one-pot meal combines earthy lentils with aromatic spices, fresh vegetables, and rich tomatoes to create a comforting bowl that’s perfect for any occasion. Ideal for busy weeknights or meal prep, this soup is not only easy to make but also freezes beautifully for later enjoyment. Packed with protein, fiber, and essential vitamins, it offers a satisfying option for lunch or dinner. Customize the spice level to suit your taste, and enjoy this wholesome recipe that’s sure to become a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 carrots (sliced)
- 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)
- 5 cups vegetable broth
- 1 can crushed tomatoes (15 ounces)
- 1 cup dried lentils (green or brown)
- 1 pound potatoes (diced)
- 5 ounces kale (or spinach, chopped)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 4 wedges lime
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and carrots until softened, about 3 minutes.
- Add garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes; sauté for another minute.
- Pour in vegetable broth and crushed tomatoes. Stir in lentils, potatoes, and kale. Season with salt and pepper.
- Bring to a gentle simmer and cook for about 30 minutes or until lentils are tender.
- Serve hot with optional garnishes like lime wedges or pickled onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg