Vegan Curry Lentil Soup Recipe
WHY THIS VEGAN CURRY LENTIL SOUP IS AWESOME:
it can be frozen for quick weeknight dinners
it’s easy to prep ahead of time for lunches
dinner leftovers make great, nutritious, and filling lunches
it’s warm and comforting
it can be frozen for quick weeknight dinners
it’s easy to prep ahead of time for lunches
dinner leftovers make great, nutritious, and filling lunches
it’s warm and comforting
Servings: 6
Equipment
- Medium pot
Ingredients
- 1 tablespoon olive oil
- ½ tsp teaspoon cumin seeds
- 1 stalk celery diced
- 1 carrot sliced (then cut circled in half)
- ½ onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes I cut the pieces up a bit, since I don't like chunks of tomatoes
- 1 ½ cup green lentils
- 1 leaf bay leaf
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon ginger powder or fresh ginger
- ½ teaspoon turmeric
- ½ teaspoon mild vinegar or lemon juice
- ½ bunch spinach or kale
Instructions
- In a large pot, turn heat to medium.
- Add cumin seeds until they "pop"/roast - usually 1 minute.
- Add olive oil, celery, carrot, and onion.
- Cook for 10 minutes, stirring occasionally.
- Add garlic (and fresh ginger if not using powdered).
- After 1 minute, add salt and pepper to taste.
- Add broth, diced tomatoes, washed and drained lentils, bay leaf, and all remaining spices.
- Cover for 15 minutes and simmer.
- Reduce heat to low and simmer covered, another 15 minutes. Check in 10 minutes to see if lentils are soft.
- Add spinach and vinegar.
- Serve warm, when spinach is wilted.