Curried Lentil Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2. This recipe makes great leftovers, and like many soups, is better the following day. Keeps well, refrigerated, 4 to 5 days.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 large Carrots, raw (diced) |
| 2 Medium stalk Celery, raw (divided) |
| 1 tsp.. Ground cumin |
| 1 1/2 tsp. Curry powder |
| 3 1/2 cup Water |
| 1 cup Green Lentils |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the carrots and celery and cook, stirring frequently, for another 3 minutes.
Add the cumin and curry powder and cook for about one minute.
Add the water, lentils, red pepper flakes, salt, and pepper.
Reduce the heat to medium-low and cook for about 30 minutes, or until the lentils are just cooked. Stir occasionally.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Curried dishes like this soup are so simple and flavorful. You will find recipes like this with variations throughout the Caribbean, where curry is a prevalent seasoning. There are all kinds of dishes – chicken, goat and vegetable curries – but this lentil soup is particularly easy, healthy and tasty.