Curried Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
~2 cups dry lentils (brown ones hold up better than red ones in this soup)~3 tbs olive oil ~1-2 cups diced carrots~1 medium diced yellow/brown onion~5-6 cloves sliced garlic (I always put a ton of garlic into everything I cook...feel free to back off on the garlic)~1-2 cups chopped zucchini~1 red bell pepper~1 orange bell pepper~Any other veggies you might want (I like broccoli, cauliflower, squash, green peas, spinach...anything really!)~2-3 tbs curry powder~1-2 tbs gsram masala~2 tsp cayenne (I like things spicy!) ~Salt and Pepper to taste~6-8 cups water/stock~Cilantro or parsley (for garnishing...and then eating)
1. In a large stock pot, heat olive oil over medium heat until hot. Add onions and cook for 3-4 minutes, constantly stirring.
2. Add carrots and cook another 3-4 minutes. Make sure to watch that the onions don't burn. If they start to, turn down the heat!
3. Add garlic, zucchini, bell pepper (and whatever other veggies you chose!) and cook until veggies are brightly colored. Add the curry powder, garam masala, cayenne, salt, and pepper and stir until incorporated.
4. Add lentils and stir.
5. Add water or stock. You can start with 6 cups and then decide from there if you want more water. I wouldn't suggest less than 6 cups, though.
6. Bring to a boil then reduce heat the simmer and cover pot with lid. Simmer for 30-40 minutes or until lentils are tender (this time varies based on a lot of different factors so, start with 30 minutes and then see if you need more time).
7. When lentils are tender, pour 1/3-1/2 the soup into a blender and blend. Pour the blended soup back into the pot to thicken the soup. (Note: If you have one of those awesome immersion blenders, use that instead.)
8. Adjust spices if necessary. You can garnish this soup with cilantro or parsley, if you so desire. Personally? I'd go with the cilantro.
Serving Size: 10+ 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user HURRICANEDOS.
2. Add carrots and cook another 3-4 minutes. Make sure to watch that the onions don't burn. If they start to, turn down the heat!
3. Add garlic, zucchini, bell pepper (and whatever other veggies you chose!) and cook until veggies are brightly colored. Add the curry powder, garam masala, cayenne, salt, and pepper and stir until incorporated.
4. Add lentils and stir.
5. Add water or stock. You can start with 6 cups and then decide from there if you want more water. I wouldn't suggest less than 6 cups, though.
6. Bring to a boil then reduce heat the simmer and cover pot with lid. Simmer for 30-40 minutes or until lentils are tender (this time varies based on a lot of different factors so, start with 30 minutes and then see if you need more time).
7. When lentils are tender, pour 1/3-1/2 the soup into a blender and blend. Pour the blended soup back into the pot to thicken the soup. (Note: If you have one of those awesome immersion blenders, use that instead.)
8. Adjust spices if necessary. You can garnish this soup with cilantro or parsley, if you so desire. Personally? I'd go with the cilantro.
Serving Size: 10+ 1 Cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user HURRICANEDOS.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 11.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 9.7 g
- Protein: 8.1 g
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