Curried Lentil Soup

Curried Lentil Soup
Staff Writer

Emily Jacobs

Add spice and heat to your next lentil soup with warm curry flavors. 

Click here to see 10 Quick and Easy Vegetarian Recipes

Ingredients

  • 3  Tablespoons  grapeseed oil
  • onion, diced
  • carrots, peeled and diced
  • celery stalks, diced
  • garlic cloves, minced
  • 1  Tablespoon  curry powder
  • 1  Teaspoon  cumin
  • 1  Teaspoon  coriander
  • 4  Cups  vegetable stock
  • 1  Cup  lentils
  • Juice of 1 lemon
  • bay leaf
  • Salt and pepper, to taste
  • Chopped cilantro, for garnish
  • Sour cream, for garnish

Directions

In a large soup pot, heat the oil over medium-high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices and cook for about 1 minute. Add the stock, lentils, lemon juice, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. Season with salt and pepper. Ladle into serving bowls and garnish with cilantro and a dollop of sour cream.

Nutritional Facts

Total Fat
14g
20%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
35g
27%
Protein
8g
17%
Vitamin A, RAE
118µg
17%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
97mg
10%
Choline, total
24mg
6%
Fiber, total dietary
5g
20%
Folate, total
56µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
158mg
23%
Selenium, Se
4µg
7%
Sodium, Na
285mg
19%
Water
209g
8%
Zinc, Zn
2mg
25%

Curried Lentil Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Curried Lentil Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.