Curry Lentil Soup
Try this Curry Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 10 bay leaves
- 5 quarts carrot small dice
- 5 quarts celery small dice
- 5 quarts onion small dice
- 20 garlic cloves minced
- 5 quarts green lentils
- 3/4 cup curry powder
- 1 can tomato strips
- 20 quarts water
- 2 1/2 cups apple cider vinegar
- 10 lemons juiced (5 oz.)
- 2 bunches thyme tied and bruised
- Carbohydrate 3923.70549943036 g
- Cholesterol 0 mg
- Fat 41.013899960955 g
- Fiber 496.464001895182 g
- Protein 3959.25490174841 g
- Saturated Fat 7.67255999498494 g
- Serving Size 1 1 Serving (79335g)
- Sodium 5338510.52462793 mg
- Sugar 3427.24149753518 g
- Trans Fat 10.8337499902478 g
- Calories 31561 calories
Sweat the vegetables in blended oils until the onions are translucent, season with salt and pepper while sweating. Add the curry powder and cook about 5 minutes more. Add the tomatoes and the lentils, cook about 10 minutes more, and then add the Apple Cider Vinegar. Add the water, bay leaves, thyme, and lemon juice. Bring to boil, and then reduce to a simmer. Simmer for 45 minutes to an hour. Remove 4-5 quarts of soup and vita prep, and then add back to the pot to obtain the desired consistency. Adjust seasoning; salt, pepper and curry powder as necessary.
