RECIPE: Vegan Curry Lentil Soup

Feb 27, 2017Recipes

 I grew up eating curry, so every time I see it in a recipe, I say, “yes please!”

However, paring curry with lentils is something new. I didn’t try lentils until I saw Michael Smith on the Food Network make a delicious side dish with them. They just weren’t a food I ate growing up. Wow, was I missing out!

Lentils are a nutrition powerhouse and oh so versatile! I usually cook them with rice to increase the protein and fibre content of my starches (rice and pasta).

There are many lentil soup recipes online and in cookbooks.

In keeping up with one of the themes of my segment, “try something new” I have a Curry Lentil Soup recipe. Add curry to the soup, and it changes up the flavour (even just a tiny amount).

And if you are one of those “I don’t like curry” – I promise you just a pinch can really increase the depth of flavour in a soup recipe. You won’t even taste it! You definitely don’t need to add as much as I do.

And if you love curry, you can always add more 😉

makes about 4-5 cups

Ingredients

2 Tbsps olive oil
1.5 cups chopped onion (approx 1 medium onion)
1 large carrot, chopped
2 large garlic cloves, finely chopped
1 celery stalk, chopped
1 Tbsp curry powder (I buy mine from the Indian grocery store)
1 cup uncooked green lentils, rinsed
4 cups water
1 Tbsp fresh lemon juice
½ tsp each salt and black pepper to taste
1 sprig cilantro
1 lime, cut into 6 wedges

Instructions

1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes.

2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.

3. Add curry powder. I added 1 tablespoon, but you can titrate (ie. slowly increase the amount – yay science!) it up higher to your taste preferences. Add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lime juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

4. I do like chunky soups. However, if you prefer a smoother soup this is where you can use a hand blender or food processor. Pulse until you find the desired consistency. Add back to the pot when completed.

5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with cilantro and serve with lime wedges.


  Adapted from ohsheglows.com

Meet Michelle

Welcome, I'm Michelle! I'm a TV and digital media registered dietitian and Asian cuisine content creator based out of Hamilton, ON Canada!

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