Vegetarian Week: Indian Curried Lentil Soup

I am re-posting some of my favorite vegetarian recipes this week.  Here is #3.

Here is a cozy vegan soup that is packed with flavor, simple to make, and takes less than an hour. This soup also doubles and freezes very well.

  • 1 T. olive oil
  • 1 large leek, white and light green parts only, sliced
  • 3 carrots, peeled and diced
  • 3 celery stalks, peeled and diced
  • 3 C. red lentils
  • 2 T. tomato paste
  • 1 T. fresh grated ginger
  • 2 lemongrass stalks, about 4-5 inches long
  • 3 cloves garlic, minced
  • 2 t. Madras curry powder
  • 1 t. cumin
  • 1 t. turmeric
  • 1/2 t. chili powder
  • 5-6 C. vegetable broth (I like Better Than Bouillon’s Vegetable Base)
  • salt to taste
  • lemon wedges

Heat the oil in a Dutch oven to medium heat. Add the leeks, celery, and carrots, and cook until the vegetables begin to soften. Add the lentils and tomato paste and stir and cook for about 2 minutes, the tomato paste will begin to caramelize. Add the ginger, lemongrass, garlic and spices. Stir to combine. Add the broth to cover the lentils- this will take about 5 cups. Reserve the last cup of broth. Bring to a boil, reduce the heat and simmer for about 30-45 minutes or until the lentils are tender and the soup is beginning to thicken. I like to cook it with the lid on for 30 minutes, and then with the lid off for 15 minutes or so to thicken the soup and concentrate the flavors. If the soup gets too thick, stir in the last cup of broth. Season with salt to taste. Garnish with a fresh wedge of lemon.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
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