5
4 ratings

Curried Lentil Soup

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
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 Tablespoon curry powder
  • 1 Teaspoon cumin
  • 1 Teaspoon coriander
  • 4 Cups vegetable stock
  • 1 Cup lentils
  • Juice of 1 lemon
  • 1 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
Servings4
Calories Per Serving308
Total Fat11g18%
Sugar5gN/A
Saturated1g6%
Protein13g27%
Carbs41g14%
Vitamin A269µg30%
Vitamin B60.4mg20%
Vitamin C16mg26%
Vitamin E4mg20%
Vitamin K19µg24%
Calcium81mg8%
Fiber9g35%
Folate (food)253µgN/A
Folate equivalent (total)253µg63%
Iron4mg24%
Magnesium46mg11%
Monounsaturated2gN/A
Niacin (B3)2mg9%
Phosphorus178mg25%
Polyunsaturated8gN/A
Potassium607mg17%
Riboflavin (B2)0.2mg9.2%
Sodium900mg37%
Thiamin (B1)0.5mg31.8%
Zinc2mg13%