Indian-Spiced Lentil Soup
Ingredients
The soup base
-
1½
tablespoon
olive oil
-
1
large
red onion, diced
-
4
stalks
celery, diced
-
1
large
carrot, diced
-
5
cloves
garlic, minced
-
26
ounces
fresh tomatoes, chopped
-
1
cup
dried brown lentils
-
1
tablespoon
garam masala
-
6
cups
vegetable broth
-
2-3
sprigs
thyme
-
1
cup
kale, roughly chopped
-
2
tablespoons
lime juice
Seasoning
-
to taste
salt
-
to taste
pepper
Optional toppings
-
Oil drizzle
-
red wine vinegar
-
red pepper flakes
-
parsley
-
zaatar
-
Crusty bread
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onions, celery, carrots, and minced garlic; sauté for about 8 minutes.
- Stir in chopped tomatoes, lentils, garam masala, salt, and pepper.
- Pour in vegetable broth and add thyme; stir well.
- Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are cooked.
- Remove thyme and blend two cups of the soup until smooth.
- Return blended soup to the pot and mix well.
- Add chopped kale and lime juice; stir to combine.
- Serve hot with optional toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
206
Total fat
5g
Total carbohydrates
33g
Total protein
10g
Sodium
1033mg
Cholesterol
0mg
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