Curried Lentil Soup
A little bit spicy, a lot bit delicious, and straightforward to put together. What more could you want from a Curried Lentil Soup?
Servings 4 servings
Ingredients
- ½ cup green lentils
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon minced chilli, seeds and ribs removed. Use ½ teaspoon if you don't like heat.
- 1 cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- 1 cup diced potatoes
- 2 teaspoon garam masala
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 6 cups water
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Soak the lentils in 2 cups of cold water for 30 minutes.
- While the lentils are soaking, prepare all of your other ingredients.
- Heat a 2 qt pot over medium-high heat.
- Add in the olive oil, onion, celery and carrots and cook, stirring now and again, for about 5 minutes or until the onions start to soften.
- Add in the ginger, garlic, and chilli, cook for one more minute, then add in the spices and cook, stirring, for 30 seconds.
- Put the tomato paste in the pot and cook for 2 minutes. Make sure to stir the tomato paste and scrape the pot's bottom to prevent it from burning.
- Add the water, salt, pepper and potatoes. Turn the heat up to high and bring the pot to a boil—Cook for 5 minutes.
- Drain the lentils and add them to the pot. Bring it back to a boil, turn the heat down to medium-low and simmer the soup for 20 minutes until the lentils and vegetables are tender.