Curried Lentil Soup
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Curried Lentil Soup might be a recipe you should try. This recipe makes 6 servings with 382 calories, 18g of protein, and 15g of fat each. For $1.57 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It works well as an affordable soup. This recipe from Blogging Over Thyme has 61 fans. It is perfect for Autumn. A mixture of onion, bell pepper, curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns an excellent spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Curried Lentil Soup, Curried Lentil Soup, and Curried Lentil Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 15 oz can chickpeas, drained and rinsed
2 medium carrots, chopped
5 cups vegetable or chicken stock, divided
1 1/2 tablespoon (4 1/2 teaspoon) curry powder
1 cup French, green lentils
3 tablespoons extra virgin olive oil, divided
3 large garlic cloves, minced, divided
1 tablespoon freshly squeezed lemon juice
1 medium onion, chopped
pepper
salt
2 tablespoons unsalted butter
Equipment:
pot
food processor
Cooking instruction summary:
Using large soup pot, turn on heat to medium and add 2 tablespoons of olive oil. Once heated, add chopped carrots and onions and cook for 4 minutes, stirring occasionally. Add half chopped garlic and cook for an additional 4 minutes, stirring. You want the onions to be translucent in color, but not brown.Add curry powder to the pot, stirring for 1 minute until fragrant.Add lentils and 5 cups of stock to pot. Turn up heat to boil and immediately lower, allowing the soup to lightly simmer for 30 minutes.Meanwhile, using food processor, puree canned chickpeas, remaining garlic, lemon juice, 1/4 cup stock, and 1 tablespoon olive oil. Put aside.Add chickpea puree and butter (please don’t leave this out—it adds great flavor!). Stir and season with salt. Add more broth until the soup has reached the desired consistency! It’s great on the thicker side.Serve & dollop with yogurt. Enjoy!
Step by step:
1. Using large soup pot, turn on heat to medium and add 2 tablespoons of olive oil. Once heated, add chopped carrots and onions and cook for 4 minutes, stirring occasionally.
2. Add half chopped garlic and cook for an additional 4 minutes, stirring. You want the onions to be translucent in color, but not brown.
3. Add curry powder to the pot, stirring for 1 minute until fragrant.
4. Add lentils and 5 cups of stock to pot. Turn up heat to boil and immediately lower, allowing the soup to lightly simmer for 30 minutes.Meanwhile, using food processor, puree canned chickpeas, remaining garlic, lemon juice, 1/4 cup stock, and 1 tablespoon olive oil. Put aside.
5. Add chickpea puree and butter (please don’t leave this out—it adds great flavor!). Stir and season with salt.
6. Add more broth until the soup has reached the desired consistency! It’s great on the thicker side.
7. Serve & dollop with yogurt. Enjoy!
Nutrition Information:
covered percent of daily need
