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Curried Lentil Soup
servings
Ingredients
- 2 tbsp canola oil
- 2 leeks, white part only, chopped; or 1 large onion, chopped
- 1 stalk celery, chopped finely
- 2 - 4 cloves garlic, minced
- 1 1/2 tbsp curry powder
- 1 cup lentils, red, dried; rinsed and picked over
- 5 cups water
- 1 bay leaf
- 1 carrot, chopped
- 2 cups potatoes, peeled and diced
- 2 tsp salt
- 1 14.5 oz can tomatoes, diced, in juice
- 1/2 cup yogurt, plain (or sour cream)
Instructions
- Heat oil in a large saucepan or soup pot. Add leeks or onion and celery; sauté over medium heat until tender, stirring occasionally, about 5-10 minutes. Stir in garlic and curry powder and sauté, stirring often, for 2 minutes. Add lentils, water, bay leaf, salt, carrots and potatoes (optional). Bring to a boil; reduce heat, cover and simmer soup for 30 minutes or until lentils are tender. Stir in tomatoes and simmer for 5 minutes. Remove bay leaf. Stir about 1 tablespoon sour cream into each bowl of soup at serving time.
Comments
Made this soup for a demo at the store…..mild enough on the curry powder to not offend new comers….add more if your’re a curry fan and want a kick. Great simple soup recipe. Will make again .
Substitute in olive oil for the canola to make it better.
I made this last night and I think it would be delicious for families with small children or those who do not like much spice in their food. We were disappointed but we are in our 60’s and our taste buds need some extra help. We also eat a lot of spicy food and so this was a bit bland. I added more curry and some cumin and my husband added chili powder (he wants that in everything!). I also did not have any vegan yogurt in the house so that probably made a difference. I fixed that by adding some tahini and that smoothed it out and it was delicious! I will make this again and adjust the spices for us. I love adding potatoes and carrots to lentils. So much good nutrition.