I received a lot of requests for the curried lentil soup recipe from my Eat Real Food blog post so here it is. I hope you enjoy it as much as I do!
Curried Lentil Soup
The flavors in this soup become even richer as it sits - perfect to make on the weekend and eat all week long!
Servings: 8 servings
Calories: 175kcal
Ingredients
- 1 small onion diced
- 1 tbsp canola oil
- 2 carrots finely chopped
- 1 celery stalk finely chopped, including leaves
- 1/2 cup dried apricots diced
- 2 garlic cloves minced
- 1 tsp red pepper flakes
- 1 tsp kosher
- 1/2 tsp black pepper ground
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp turmeric ground
- 3/4 cup green lentils
- 3/4 cup red lentils
- 6 cups vegetable stock
- 2-3 cups fresh spinach
Instructions
- Heat oil over medium heat in heavy bottom pot.
- Saute onion in oil until brown.
- Add carrots, celery, apricots, garlic and spices (through turmeric) and saute 3-5 minutes.
- Add lentils and vegetable stock.
- Bring to a boil then turn heat down to medium-low.
- Simmer with lid on for 30-45 minutes until green lentils are almost soft (the red lentils will dissolve and thicken the soup).
- Add spinach in the last 5 minutes and cook until spinach wilts.
- Serve warm.
Notes
Do not peel the carrots. You can add additional stock or water to thin it when warming the soup.
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