Curried lentil soup makes a great choice for a meatless lunch or dinner. It is full of flavour, healthy and easy to make.
prep time 10 min cook time 45 min
ingredients for 4
- 300g (1,5 cups) lentils, rinsed and picked
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 2-3 cloves garlic, minced
- 1 large potato, peeled and diced
- 2 tablespoons curry powder
- 1,2-1,5 l vegetable broth
- salt and pepper
- thyme
- a few slices of grilled rustic bread
1. In a large pan or soup pot warm oil over medium heat. Cook onion carrot and celery, stirring often, about 6-7 minutes. Add garlic, sauté for 1-2 minutes then add curry powder and sauté for another two minutes.
2. Stir in broth, lentils, potato. Bring to a boil over high heat, cover the pot, reduce heat to medium-low and simmer until lentils are soft, about 25-30 minutes. Add salt and pepper.
3. Remove from heat and using immersion blender, blend the soup to your liking either very smooth or a bit coarse . Check the salt.
4. Ladle the creamy soup into your soup bowl, add the bread and a little bit of fresh thyme.
BUON APPETITO!