Curried Lentil Soup
This Curried Lentil Soup recipe packs in a TON of flavor and a TON of nutrients, making this a deliciously healthy comfort soup that you'll enjoy making again and again!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1 large leek , chopped, thoroughly rinsed and drained
- 2 large carrots , diced
- 2 tablespoons quality curry powder
- homemade curry powder (click link for recipe) * highly recommended for the best flavor
- 1 14.5 ounce (415 g) canned diced tomatoes
- 1 1/2 cups (300 g) brown or Puy lentils
- 6 cups (1.42 liters) quality vegetable broth (we highly recommend Aneto)
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped cilantro
- extra cilantro for garnish
Instructions
- Heat the oil in a pot over medium high heat and cook the onions until soft and translucent, 5-7 minutes. Add the carrots, garlic and leek and continue cooking another 5 minutes. Add the curry powder and cook for another minute. Add the tomatoes, lentils, bay leaf, salt, pepper and broth. Bring everything to a boil then reduce the heat to medium, cover, and simmer for 25-30 minutes or until the lentils are soft. Stir in the cilantro and add salt and pepper to taste. Serve hot garnished with some chopped cilantro.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1402mg | Potassium: 614mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4197IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 5mg
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