Curried Lentil Soup
Servings 3 people
Calories 334kcal
Ingredients
- 2 tablespoons olive oil
- 2 shallots
- 2 carrots
- 4 cloves garlic
- ½ inch ginger
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ¼ teaspoon cayenne
- ¼ teaspoon turmeric
- 1 cup red lentils
- 4 cups 32-ounce vegetable or chicken stock
- salt and pepper
- cilantro and lime for serving
Instructions
- Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
- In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.
- Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.
Nutrition
Calories: 334kcal | Carbohydrates: 45g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 35mg | Potassium: 798mg | Fiber: 20g | Sugar: 5g | Vitamin A: 6894IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 5mg