Curry Lentil Soup
A cozy, hearty bowl of green and red lentils simmered with curry and chile powder for ultimate comfort and plant-powered nutrition. Quick, easy, and wonderfully spiced—ready for busy weeknights or meal prep.
6
bowls
Ingredients
Soup Base
- 3/4 cup (135 g) green lentils rinsed
- 3/4 cup (140 g) red lentils rinsed
- 1 tbsp (6 g) curry powder
- 1 tbsp (5 g) dried onions
- 1 tbsp (2 g) dried parsley
- 2 tsp (6 g) garlic powder
- 1 bay leaf
- 1 tsp (2 g) California chile pepper dried, crushed or powder
- 6 cups (1.4 l) chicken or vegetable stock
- Salt and pepper to taste
Equipment
- Large pot
Instructions
- Rinse the lentils thoroughly to remove any debris or excess starch. This step is crucial for a clean, smooth soup.
- In a large pot, combine the green and red lentils, curry powder, dried onions, parsley, garlic powder, bay leaf, and California chile pepper.
- Pour in your chosen stock, give everything a good stir, and bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, stirring occasionally to prevent sticking.
- Taste and adjust the seasoning, adding salt or more spices if needed. Remove the bay leaf before serving, and enjoy!
Notes
This soup freezes beautifully and is ideal for meal prep. Stir in coconut milk at the end for extra creaminess or serve with naan for a fuller meal.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 30g | Protein: 11g | Fat: 1g | Sodium: 790mg | Potassium: 495mg | Fiber: 8g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3.3mg