Curry Lentil Soup
A creamy and mild curry lentil soup.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
curry
lentil
indian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 tablespoons oil
- 1 large onion finely chopped
- 0.25 teaspoon black pepper
- 4 cloves garlic minced (more if you want!)
- 1.5 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon kosher salt or to taste
- 0.25 teaspoon chili powder or to taste
- 32 ounces chicken broth
- 1 cup lentils
- 1 large carrot diced
- 3 tablespoons coriander chopped, fresh (cilantro)
- Carbohydrate 41.77958828125 g
- Cholesterol 0 mg
- Fat 11.9840971875 g
- Fiber 19.7048703348637 g
- Protein 18.04810046875 g
- Saturated Fat 0.8971826875 g
- Serving Size 1 1 Serving (344g)
- Sodium 960.1314375 mg
- Sugar 22.0747179463863 g
- Trans Fat 0.710723562500001 g
- Calories 342 calories
1. Heat 3 tablespoons of oil in a large pot over medium-high heat. Add onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in cumin, coriander, curry, kosher salt, black pepper, and chili powder. Cook and stir 2 minutes more until the spices are fragrant. 2. Slowly add chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft- about 40 minutes. 3. Use a stick blender and partially puree the soup in the pan for a more creamy texture. 4. Garnish with fresh chopped coriander. 5. Serve with home made roti and tandori chicken. Mmmmm....
