CURRIED LENTIL SOUP

DESCRIPTION

A cozy, curried soup that can be on the table in under 30 minutes. Chop a view veggies, throw everything in a pot, simmer until the lentils are tender and you’re done! This soup will thicken up considerably in the fridge. Enjoy it the next day as a stew or add a little broth or water to thin it back out.

INGREDIENTS

·      1 medium white onion, diced (approx. 2 cups, 300 g)

·      3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)

·      3 cloves garlic, minced

·      3 stalks celery, chopped (approx. 320 g)

·      1 tbsp curry powder

·      1 tsp each cumin and coriander

·      1/2 tsp each salt and pepper

·      1 1/2 cups uncooked red lentils

·      1 14 oz can light coconut milk

·      1 28 oz can diced tomatoes with the juices

·      4 cups vegetable stock

·      1 tbsp soy sauce or gluten-free tamari

·      1 tsp coconut sugar or pure maple syrup

INSTRUCTIONS

1.  Add the carrots, celery, onion and garlic to a soup pot with a splash of water.

2.  Cook over medium heat, stirring often, for 5-6 minutes. Add more water if it starts to dry out.

3.  Add the spices and stir to combine. Cook for another minute or two, adding a splash more water if needed.

4.  Add the lentils, diced tomatoes, coconut milk and stock.

5.  ……………………………………….

6.  …………………………………………………..

Full instruction: Click here

Share this post