Red Lentil Curry Soup

Red Lentil Curry Soup

This Red Lentil Curry Soup is a delicious and nutritious meal that’s easy to prepare. It’s packed with warm spices, tender red lentils, and sweet peas, making it a perfect comfort food.

Ingredients

• 1 cup red lentils
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Lentils

1. Rinse Lentils: Rinse the lentils in a fine-mesh sieve and set aside.

Step 2: Sauté the Aromatics

1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Cook Onion and Garlic: Add the diced onion and minced garlic, then cook until the onion becomes translucent, about 5 minutes.

Step 3: Add Spices

1. Add Spices: Stir in the curry powder, ground cumin, ground coriander, and ground turmeric. Cook for an additional minute to bloom the spices.

Step 4: Cook the Soup

1. Add Lentils and Broth: Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot.
2. Bring to Boil: Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.

Step 5: Finish the Soup

1. Add Peas: Stir in the frozen peas and simmer for an additional 5 minutes until they are heated through.
2. Season: Season the soup with salt and pepper to taste.

Step 6: Serve

1. Serve Hot: Serve the soup hot.
2. Optional Toppings: Garnish with optional toppings such as diced tomatoes, chopped fresh cilantro, a dollop of plain yogurt, or a sprinkle of paprika if desired.

Conclusion

Enjoy this comforting and flavorful Red Lentil Curry Soup, perfect for a cozy meal. It’s rich in spices and easy to customize with your favorite toppings. Enjoy!

Red Lentil Curry Soup

Ingredients:

• 1 cup red lentils
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• Salt and pepper, to taste

Instructions:

1. Rinse the lentils in a fine-mesh sieve and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, then cook until the onion becomes translucent, about 5 minutes.
3. Stir in the curry powder, ground cumin, ground coriander, and ground turmeric, cooking for an additional minute to bloom the spices.
4. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
5. Stir in the frozen peas and simmer for an additional 5 minutes until they are heated through.
6. Season the soup with salt and pepper to taste.
7. Serve hot and garnish with optional toppings such as diced tomatoes, chopped fresh cilantro, a dollop of plain yogurt, or a sprinkle of paprika if desired. Enjoy the comforting and flavorful red lentil curry soup!

Red Lentil Curry Soup

With kale and carrots and roast cauliflower and potatoes with red pepper flakes, curry, grame marsala, tandoori spices and cumin, of course onions garlic and cilantro stems and bay leaves. Beef broth. But you can keep it veg. I also threw in about 2 tablespoons of Pepe. Pasta. Num. Wooohooo I also did condiment of tzatziki (cucumber dill yogurt)with chunks of fresh tomatoes and chunks of avocado. Spicey. Needed a bit of cooling.

Sure, here’s a recipe for red lentil curry soup:

Ingredients:

• 1 cup red lentils
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• Salt and pepper, to taste

Instructions:

1. Rinse the lentils in a fine-mesh sieve and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, and turmeric and cook for an additional minute.
4. Add the lentils, vegetable broth, and tomatoes to the pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
5. Stir in the peas and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

Optional toppings: diced tomatoes, chopped fresh cilantro, a dollop of plain yogurt, or a sprinkle of paprika. Enjoy!