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Loading...| 2 tbsp olive oil | |
| 1 onion, chopped | |
| 1 garlic clove, chopped | |
| 2 carrots, chopped | |
| 1 celery stalk, chopped | |
| 1 tbsp curry powder | |
| 1 tsp ground cumin | |
| 1 tsp ground coriander | |
| 1 tsp ground ginger | |
| 1 cup red lentils, rinsed | |
| 4 cups vegetable broth | |
| salt and pepper to taste | |
| juice of 1 lemon | |
| 1/4 cup fresh chopped cilantro |
| 1. | In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 3-4 minutes, until soft. |
| 2. | Add the chopped carrots and celery and sauté for 5-7 minutes, until tender. |
| 3. | Add the curry powder, cumin, coriander, and ginger and stir to combine. |
| 4. | Add the rinsed lentils and vegetable broth. Stir to combine and bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils are soft. |
| 5. | Use an immersion blender or transfer the soup to a blender and blend until smooth. |
| 6. | Season with salt, pepper, and lemon juice to taste. |
| 7. | Serve hot with fresh cilantro on top. |
– Delicious and comforting
– Vegan and gluten-free
– Easy to make
– Budget-friendly
– May be too spicy for some
– Requires a blender or immersion blender to blend the soup
Lentils are a great source of protein and fiber, while curry spices have anti-inflammatory properties and may aid digestion.
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