Go Back Email Link

Marina
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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Indian
Servings 6
Calories 497 kcal

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.
Keyword delicious, healthy ,, Indian, plant-based, spicy, vegan