Curried red lentil soup
Curried red lentil soup is a hearty dish that blends earthy lentils with aromatic curry spices for a nutritious meal. It's quick to prepare and perfect for any day of the week.
Cook time 30 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tbsp curry powder
1.50 cups canned lentils
1 tomato
4 cups vegetable broth
2 tbsp sour cream
2 tbsp fresh parsley
Curried red lentil soup is a hearty and flavorful dish that’s perfect for any season. Combining the earthy richness of lentils with the aromatic spices of curry powder, this soup is both nutritious and satisfying. It's also simple to prepare, making it perfect for a quick weekday dinner or a cozy weekend meal.
Instructions:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion (160g) to the pot and sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Add the minced garlic (6g) and sauté for an additional 1-2 minutes, until fragrant.
- Sprinkle 1 tablespoon of curry powder (16g) into the pot. Stir well to combine and cook for an additional minute to allow the spices to toast slightly.
- Add the rinsed and drained lentils (300g) and diced tomato (130g) to the pot. Stir everything together to evenly distribute the ingredients.
- Pour in 4 cups of vegetable broth (920g). Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the lentils are tender and the flavors have melded together.
- For a smoother texture, you can use an immersion blender to puree the soup directly in the pot to your desired consistency. Alternatively, blend the soup in batches using a countertop blender.
- Ladle the hot soup into bowls. Swirl a tablespoon of sour cream (15g) into each serving.
- Sprinkle each bowl with chopped fresh parsley (10g) before serving.
- Serve the soup warm, accompanied by crusty bread or rice if desired.
Enjoy your delicious curried red lentil soup with a dollop of sour cream and a sprinkle of fresh parsley on top. This recipe not only provides a warming and healthy meal but also brings an exciting burst of flavors to your table. Whether you’re serving it as an appetizer or a main course, it's sure to be a hit!
Curried red lentil soup FAQ:
Simmer the soup for about 20-25 minutes. This allows the lentils to become tender and the flavors to meld together.
Yes, if using dried lentils, you’ll need to rinse and possibly pre-soak them. Adjust the cooking time to about 30-40 minutes until they're tender.
You can use dairy-free yogurt, coconut cream, or cashew cream as an alternative to sour cream for a similar creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months.
Any mild to medium curry powder works well, but feel free to use your favorite blend. Just adjust the amount based on your spice preference.
Tips:
- Rinse the lentils well before adding them to the soup to remove any excess starch.
- If you prefer a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency.
- Adjust the level of spiciness by increasing or decreasing the amount of curry powder to suit your taste.
- For a vegan version, use a plant-based cream alternative in place of sour cream.
- Serve this soup with a side of crusty bread or naan for a complete meal.
Nutrition per serving
6 ServingsCalories 100kcal
Protein 6g
Carbohydrates 16g
Fiber 6g
Sugar 4.13g
Fat 3.94g
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