Curried lentil soup with carrots, chickpeas and lemon
Warm up with a hearty Curried Lentil Soup, featuring tender carrots, protein-packed chickpeas, and a zesty hint of lemon. This easy-to-make recipe combines flavorful curry powder, aromatic garlic, and creamy butter in a comforting, nutrient-rich bowl perfect for any meal. Ready in just 45 minutes, it's a delicious way to enjoy wholesome ingredients like lentils and onions in a vibrant, one-pot wonder.
- 07 Feb 2025
- Cook time 60 min
- Prep time 35 min
- 6 Servings
- 12 Ingredients
Curried lentil soup with carrots, chickpeas, and lemon is a hearty and nutritious dish that brings together the rich flavors of curry powder, the earthy tone of lentils, and the zesty brightness of lemon. This filling soup is perfect for cold days or anytime you crave a warm, healthy meal. Packed with protein from chickpeas and lentils, and nutrient-rich vegetables, it's a wholesome option for vegans and vegetarians alike.
Ingredients:
Instructions:
- Dice the carrot.
- Chop the onion.
- Mince the garlic cloves.
- Chop the green onions.
- Zest and juice the lemon.
- In a large pot, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in 2 tablespoons of curry powder and cook for about 1 minute, allowing the spices to become aromatic.
- Add the diced carrot, green onions, and rinsed lentils to the pot.
- Pour in the 4.25 cups of water and stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for about 20-25 minutes, or until the lentils and carrots are tender.
- Stir in the drained and rinsed chickpeas.
- Continue to simmer for an additional 10 minutes to heat the chickpeas through.
- Add in the lemon zest, 1 tablespoon of lemon juice, and 2 tablespoons of butter.
- Stir until the butter is melted and well incorporated.
- Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to taste.
- Ladle the soup into bowls.
- Garnish with additional green onions or a wedge of lemon if desired.
- Serve hot and enjoy your curried lentil soup with carrots, chickpeas, and lemon!
Tips:
- Rinse the lentils thoroughly before adding them to the soup to remove any potential debris and reduce cooking time.
- Sauté the onions, garlic, and curry powder in olive oil and butter to enhance the flavors before adding the water and other ingredients.
- Cut the carrot, onions, and garlic into uniform small pieces to ensure even cooking.
- Use fresh lemon juice for the best flavor. You can also add some lemon zest for an extra citrusy kick.
- Allow the soup to simmer gently to fully develop the flavors. Cooking it on low heat for a longer time can make it even more delicious.
- If the soup is too thick for your liking, you can add more water or vegetable broth to reach your desired consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.
This curried lentil soup offers a delightful blend of flavors and textures that is sure to satisfy your palate. The combination of aromatic spices, tender lentils, and the tangy hint of lemon makes it a crowd-pleaser. Not only is it delicious, but it's also packed with nutrients, making it a perfect addition to your regular meal rotation. Serve it with a side of crusty bread or a fresh salad for a complete, balanced meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 9g | 23% |
| Sugar 5.00g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.37g | 11% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 55mg | 10% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 1.08mg | 7% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 15mg | 16% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.39mg | 43% |
| Iron, Fe 3.24mg | 29% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 430mg | 13% |
| Selenium, Se 1.73ug | 3% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 1.66mg | 15% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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