Curried Red Lentil Soup

Curried Red Lentil Soup

 

2 C red lentils

2 qts water plus more if needed

2 Tbsp coconut oil

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

Fresh parsley to taste, chopped

1 tsp curry powder

½ tsp cumin

½ tsp turmeric

¼ tsp ground coriander

Sour cream or plain Greek yogurt for serving if desired

 

In a large pot place lentils and water, bring to a boil, then reduce heat to low and simmer for 1 hour, adding additional water if needed. In a skillet sauté onion, celery, garlic and parsley until almost tender in the coconut oil. Add curry powder, cumin, turmeric, and coriander to the skillet and toss with the vegetables. Add vegetables to the lentils and continue to simmer for 1 hour, adding additional water if needed. Serve topped with sour cream or yogurt if desired.

Coconut Curry Lentils

Coconut Curry Lentils

 

1 small onion

1 Tbsp oil

1 Tbsp curry powder

1 tsp cumin

3 C vegetable broth

1 C lentils

1 C coconut milk

 

In a pot sauté onion in the oil until soft. Add curry powder and cumin, and cook for about a minute. Add vegetable broth and lentils. Reduce heat to medium, cover and cook until lentils are soft about 15-20 minutes, stirring occasionally. Stir in coconut milk and cook until heated through.

Curried Lentil Soup

Curried Lentil Soup

2 Tbsp oil

1 onion, chopped

1 carrot, sliced thin

3 cloves garlic, minced

1 bay leaf

2 tsp curry powder

1 (15 oz) can diced tomatoes

2 C lentils

1 lemon

1 C spinach, chopped

8 C chicken broth

Heat the oil in a large pot. Add the onions, carrot and garlic and sauté until soft. Add the curry powder and cook for a few seconds more. Add the tomatoes, bay leaf, lentils, and broth. Cut the ends off of the lemon and remove and visible seeds. Add the lemon to the pot. Bring to a boil and then turn down to low and let simmer for about 30 minutes or until the lentils are soft. Remove the lemon and the bay leaf. Add the spinach and cook for about 5 more minutes before serving.