Curried Lentil Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1½
cups
chopped onion
-
1
large
carrot
-
2
large
garlic cloves
-
1
stalk
celery (optional)
-
1½-2
tablespoons
curry powder
-
1
cup
uncooked green lentils
-
4
cups
water
-
1
tablespoon
fresh lemon juice
-
to taste
Kosher salt
-
to taste
black pepper
Garnishes
-
2
green onions
thinly sliced
-
1
lemon
cut into wedges
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chopped onion, optional celery, and carrot, and sprinkle with salt and pepper. Cook until the onion is translucent.
- Add finely chopped garlic and stir until the vegetables are soft but not brown.
- Add curry powder, then add rinsed lentils and water. Season with salt and pepper, add lemon juice, and bring to a boil.
- Reduce heat and simmer until lentils are tender, about 30 minutes.
- Blend half of the soup for a thicker texture, then stir it back into the pot.
- Season to taste with salt, pepper, and additional curry powder if desired. Serve garnished with green onions and lemon wedges.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
You might also like