This flavorful lentil soup is perfect for a rainy day. It has a variety of rejuvenating Indian spices that will make you feel cozy and energized at the same time.
Equipment
- large pot
- grater
- knife
- ladle
Ingredients
- 1 tbsp olive oil extra virgin
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 1 tsp fresh ginger grated
- 1 medium potato diced
- 1 14-oz can diced or crushed tomatoes
- 2 cups dry green or brown lentils
- 6-7 cups water
- 1 tsp ground cumin
- 1 tsp curry powder
- salt, black pepper or cayenne pepper to taste
- 2 tbsp lemon juice + zest
- 3 cups spinach or kale
- cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, ginger, carrots, celery, potato. Cook, stirring frequently for about 5 minutes. Season with salt and pepper.
- Add the can of tomatoes, lentils, water, cumin, curry powder.
- Bring to a boil, then lower heat to a simmer and cook for about 30 minutes until the lentils are tender.
- (Optional): Blend the soup for a creamier texture.
- Stir in the greens, lemon juice and zest.
- Serve with chopped cilantro and fresh bread.
Notes
My son loves this soup with some sourdough croutons. I usually take it easy on the spices as he can refuse to eat something when it’s too flavorful. 🙂 I personally love all the Indian spices, and would normally use all of them in this dish.
I’m gonna make it this weekend!
This soup is absolutely delicious! I used vegetable broth instead of water. It came out great!
So glad you enjoyed it!