I came across a recipe last year for curry lentil soup and I made the mistake of not printing it out or saving it. I can’t remember where I saw it! I did my best to recreate it though I don’t think this is quite as perfect as that was!
This is a very simple, basic recipe that can easily be whipped up on a weeknight if you don’t sprout the lentils first. Spice it up or down based on your personal tastes. My version is slightly spicy but not too spicy that my kids can’t eat it. They love this soup!
Sprouting lentils, like all beans and grains helps the body digest them easier. Here’s a tutorial on how to sprout them. I don’t always sprout mine. I’m lazy and in a hurry sometimes!
I use homemade bone broth in all my soups. Here’s how to make it.
This recipe can be made either on the stove or in a crock-pot. I like making soups in the crock-pot for convenience-sake. I just throw all the ingredients in and 6 hours later it’s ready! Love it!
- 1 LB green lentils
- 1 quart bone broth or vegetable broth
- 1 quart filtered water
- 4 or more cloves garlic
- 4 tomatoes or 1 can diced tomatoes
- 2-4 carrots, peeled and sliced
- 1-4 stalks of celery, sliced
- 1 large onion, chopped
- 1 tsp or more curry powder
- 1/4 tsp or more cayenne powder
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp or more salt - to taste
- Ground black pepper - to taste
- A few handfuls of fresh greens. spinach, kale, chard, etc.
- Extra virgin olive oil
- Cheese (optional)
- Sprout lentils if desired
- Stove-Top Instructions!
- Add about 2 TBS ghee or butter to a soup pot and saute onions, garlic, carrots and celery
- Season with salt and pepper
- Add tomatoes, broth and remaining seasonings
- Add lentils
- Bring to a boil then simmer for 45 minutes or until lentils are tender to taste
- Add greens and swirl into broth until wilted.
- Remove from heat and add about 2 TBS olive oil
- Taste for seasonings and add more if needed
- Serve with grated cheese if desired (I like cheddar)
- Crock-Pot Instructions!
- Place all ingredients in a crock-pot and cook on low for 6 hours.
I love the subtle spice this soup implies. It leaves you feeling warm and nourished! Enjoy!
Shared at Red and Honey.