Curry Lentil Soup
photo by caitlin.t
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 4 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and diced
- 1 stalk celery, diced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 5 -6 yellow potatoes, cut into cubes
- 2 -3 portobello mushroom caps, cut into cubes
- 6 tablespoons Madras curry powder (Sun Brand)
- 1 (14 ounce) can diced tomatoes
- 2 cups dried brown lentils, rinsed
- 3 quarts vegetable broth
- 2 tablespoons dried parsley
- 1 teaspoon dried thyme
- 1 (14 ounce) can coconut milk
- 1 tablespoon lime juice
- 1 bunch green onion, chopped
directions
- Heat olive oil in a large stockpot over medium heat.
- Add onions, carrots and celery and sauté until softened, about 8 minutes.
- Add garlic and ginger and sauté until fragrant, 1-2 minutes.
- Add mushrooms and potatoes and sauté until the mushrooms are slightly softened, another 5-8 minutes.
- Add curry powder and stir until all ingredients are evenly coated. (NOTE: I use Sun Brand curry powder, for which 6 tablespoons is just right. Other brands may be spicier so be careful! If you are sensitive to spicy foods, start with just a couple tablespoons and add more to taste later.).
- Add tomatoes, lentils, vegetable broth, thyme and parsley. Simmer until lentils and potatoes are cooked through, about 40 minutes.
- Turn off heat and stir in coconut milk, lime juice and green onions. Salt and pepper to taste, serve and enjoy!
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