Soothing Red Lentil Soup

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 teaspoons grated fresh ginger
2 teaspoons mild curry powder
2 cups red lentils
8 cups water or veggie stock (or a mixture of both)
4-5 medium carrots, peeled and sliced
4 cups thinly sliced cabbage (or kale, spinach, collards, chard)
2 to 3 tablespoons freshly squeezed lemon juice
2 teaspoons Herbamare or sea salt
1/4 cup cilantro

Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).


Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.


Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften and then add cilantro. Enjoy!

Serving Size: makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user RLB4413.