Curry and Cumin Spiced Lentil Soup
Try this Curry and Cumin Spiced Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves minced
- 1/2 tsp ground cumin
- 1 large carrot diced small
- 1 tbl olive oil plus more if needed
- 1 small leek white part only chopped
- 1 tsp madras curry powder
- 1 bag lentils rinsed and picked over
- 2 cups unsalted vegetable stock
- salt to taste ( i added about 1 1/2 tsp)
- Carbohydrate 0.91731749938062 g
- Cholesterol 0 mg
- Fat 0.138461249852904 g
- Fiber 0.233362502221294 g
- Protein 0.208616249865153 g
- Saturated Fat 0.0171086249761728 g
- Serving Size 1 1 -6 (2g)
- Sodium 0.968999999446126 mg
- Sugar 0.683954997159327 g
- Trans Fat 0.0294232499630928 g
- Calories 5 calories
Place 5 qt dutch oven or large pot over medium low heat and cover with enough olive oil to coat the bottom of the potOnce heated, add leek, carrot and garlic and sauté, stirring regularly, making sure not to brown the vegetables, for about 3-5 minutesAdd curry and cumin and toss to coat. Saute for an additional 1-2 minutes, until spices begin to toast and become aromatic.Add lentils, vegetable stock, 2 cups of water and saltRaise heat to high and bring to a boil before covering and lowering to simmer for about ½ hour until lentils are cooked but not too soft. Add water, as needed.Taste and adjust seasoning with salt and pepper
