Curry Lentil Soup

It’s pretty warm here in Southern California but I still like to cook up soup during the “winter” months. (If 75 degree weather can be considered winter!) One of my favorite soups is this hearty and healthy Curry Lentil Soup. I serve it with a fresh loaf of bread and a side of applesauce. Delicious!

curry lentil soup, JanelleKnutson.com

Curry Lentil Soup

Ingredients:

  • 1/2 cup onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 2 potatoes cubed
  • 4 cups vegetable broth
  • fresh lemon juice from 1 lemon
  • 2 TBS soy sauce or tamari sauce
  • 2 1/2 cups of cooked lentils or 1 package of Trader Joes cooked lentils
  • 2 cups of mixed frozen veggies
  • 1/2 tsp curry powder
  • 1 TBS parsley
  • 1/2 tsp salt
  • pepper to taste

Directions:

  1. In a large pot, cook the onion, celery, carrots and garlic in oil until softened.
  2. Add in all the other ingredients.
  3. Bring to a boil then cover and simmer for 1 hour or until potatoes are softened.

Optional: You can add in a cup of chopped fresh kale or spinach before serving. Adjust seasonings to your taste.

 

Comments

  1. I’m co-hosting Hearts for Home Blog Hop this week and am planning to feature your recipe tomorrow. I thought this soup recipe looked wonderful for Lent and I would love to try it. I love lentils and beans but use them mostly in recipes or eat them with rice. I haven’t gotten to accustomed to putting them in soups yet, so it is a goal for me to try this recipe sometime during Lent. I’d love to do a family Stations of the Cross and have this soup some Friday evening before Lent is over. Thank you for a great recipe!

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