WineAnneDine
WineAnneDine
 
 

CurrY Lentil soup

Looking for a hearty, soul-warming soup that will fill you up but also make you feel good? This soup is full of warming spices like turmeric and cinnamon, with just enough kick to knock the winter chill right out! Plus it utilizes a lot of pantry staples that you probably already have! If the amount of spices make you nervous, or if you have a curry powder you love, you can sub 1 1/2 Tbl curry powder for the spices to make your life easier. Red or green lentils are best for soup, as they tend to soften and make the soup thicker, but if you prefer your lentils to keep their shape you can substitute green. I also find it's best to prep all of your ingredients before you start cooking.  It makes your job a lot easier when you can just throw everything in!

 
 
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2 Tbl Olive oil

1 1/2 cups diced carrots

2 cups diced onion

3 large cloves of garlic, diced

3 cups diced potatoes (any variety you like)

1 1/2 cups lentils (red or brown)

2 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp cayenne

1/4 tsp ground cardamom

1 tsp salt

Pepper to taste

Pinch of crushed red pepper

1 can crushed tomatoes

1 can coconut milk, full fat

4 cups broth, vegetable or chicken


In a large stockpot, heat olive oil over medium heat. Add onion and carrots and sauté until soft, about 8 minutes. 

Add garlic and sauté for about 1 minute, stirring frequently.

Add potatoes and all spices, stirring constantly for about two minutes until the spices are fragrant.  Make sure nothing is sticking to the bottom of the pot.

Add lentils, crushed tomatoes, coconut milk, and broth.  Bring to a boil then lower the heat to a gentle simmer.

Simmer about 40 minutes, stirring every so often.  At this point, I like to taste the soup for seasoning.  Feel free to add more cayenne or crushed red pepper if you like it spicier.  You can add more salt and pepper at this point as well.  

Remove about 2 cups of the soup to a blender (or a separate bowl to use with an immersion blender if you have one) and blend until smooth.  This step is optional but it leads to a thicker, creamier soup.  Add it back into the pot with the rest of the soup.

That's it!  Some optional add-ins at the end are chopped kale, for some greens, or fresh cilantro, if you like.  I like to top individual bowls with a swirl of greek yogurt, which helps balance the spice. But the options are endless!

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Did you know?

Turmeric is so good for you! Not only is it a natural anti-inflammatory, it also helps boost the antioxidant capacity of your body. It helps boost your immune system, protects your heart and gut, and can help ease joint pain, among many other benefits.

Cinnamon is similarly beneficial and has wonderful antioxidant properties.

Cayenne helps ease digestion and boost your metabolism.

Lentils are a fantastic source of protein and can help lower your cholesterol, increase energy and promote weight loss!