Curried Lentil Soup

Curried Lentil Soup

This lentil soup is one of my favourites.  The only problem I encountered is that I should have made double the recipe so it lasted longer!  The soup includes hearty greens and a squeeze of lemon for a bright, fresh flavour.

Ingredients:

  • ¼ cup extra virgin olive oil
  • 1 medium white onion, chopped
  • 2 carrots, peeled and chopped
  • 2 zucchinis, finely diced
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • ½ tsp dried thyme
  • 1 large can diced tomatoes, drained
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable stock
  • 2 cups water
  • 1 tsp salt
  • Pinch chilli flakes (optional)
  • Freshly ground black pepper
  • 1 cup chopped fresh kale or spinach leaves
  • Juice of ½ to 1 medium lemon, to taste

To make:

  1. Warm the olive oil in a large pot over medium heat.
  2. Once the oil is shimmering, add the chopped onion, carrot and zucchini and cook, stirring often, until the onion has softened and is turning translucent, about 5 min. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 sec. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
  3. Pour in the lentils, stock and water. Add 1 tsp salt and a pinch of dried chilli flakes. Season generously with freshly ground black pepper. Turn up the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 min, or until the lentils are tender but still hold their shape.
  4. Transfer 2 cups of the soup to a blender.  Purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more min, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavours really sing.
  6. Serve with crusty sourdough bread and grated parmesan. Leftovers will keep well for about 4 days in the fridge, or can be frozen for several months.

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5 Comments

  1. Charmian Beecham
    June 10, 2017 / 1:24 pm

    I made this soup today and it was absolutely delicious! The combination of flavours were out of this world. Will be making another batch for the freezer. Thanks Georgie xx

    • georgiasbalancedlife
      June 11, 2017 / 11:17 am

      I am so happy you love it Charmian!! It’s on high rotation in my household!, even my grandpa has asked me to make him some ☺️. Enjoy ❤❤

  2. Anne
    July 11, 2017 / 4:11 am

    Hi Georgia, going to make your curried lentil soup, looks delicious. The recipe calls for 2 x diced cucumbers but the method doesn’t mention the cucumber. Just wondering when to add it in. Thanks so much.

    • georgiasbalancedlife
      July 11, 2017 / 4:48 am

      Hi Anne, oops! Thanks for letting me know! I played around with an original recipe and added in 2 zucchinis because I wanted to stock up on veggies. So not cucumbers (sorry I’ve had a shocker!). I add them in the same time I add the carrots. Let me know how you go with it!

  3. Anne
    July 11, 2017 / 8:52 am

    Thanks Georgia, I did think cucumber was a odd ingredient and so efficient to make the change, I was re-reading the recipe and it was already updated. Soup is delicious, so much flavour. Thanks again

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