It is soup season. This curry flavoured lentil soup is thick, hearty and perfect for a chilly day. Not only it is full of nourishing vegetables and spices, but it is also packed with plant-based protein thanks to lentils. It will fill you up without weighing you down.
prep time 10 min cook time 30 min
ingredients for 4
- 1 onion, chopped
- 2-3 carrots, diced
- 4 garlic cloves, minced
- 2 tsp minced fresh ginger
- 3-4 potatoes, diced
- 1-1,5 tbsp curry powder (preferably with no added salt)
- 1-1,2 l vegetable broth
- 200 g green lentils, thoroughly rinsed and drained
- extra virgin olive oil
- salt and pepper
- fennel fronds to garnish
1. Heat a large pot over medium heat. Once hot, add oil, onion and carrots. Cook for 3-5 minutes stirring frequently until onion is softened.
2. Add garlic, ginger and curry powder, stir to coat and cook for another 2 minutes.
3. Next add potatoes, lentils and broth to the pot. Season with salt and pepper. Raise the heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Check the cooking time for your lentils.
4. Serve warm with crusty bread. Leftovers will keep in the fridge for5 days, frozen up to 2 month.
tip: you can replace the potatoes with small pasta adding that at the end.
BUON APPETITO!