Curried Lentil Soup

Emily Jacobs

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

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

Click here to see 10 Quick and Easy Vegetarian Recipes

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.

Nutrition

Calories per serving:

305 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 11g 18%
  • Carbs 41g 14%
  • Saturated 1g 6%
  • Fiber 9g 34%
  • Sugars 4g
  • Monounsaturated 2g
  • Polyunsaturated 8g
  • Protein 13g 27%
  • Sodium 184mg 8%
  • Calcium 74mg 7%
  • Magnesium 44mg 11%
  • Potassium 572mg 16%
  • Iron 4mg 24%
  • Zinc 2mg 13%
  • Phosphorus 175mg 25%
  • Vitamin A 267µg 30%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 0mg 32%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 248µg 62%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 15µg 19%
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