Curry lentil soup is hearty, satisfying, and packed with flavor! Feel free to spice it up even more with hot peppers or to balance out the taste with some avocado.
This soup makes for great leftovers and can even be prepared in multiple ways. Sick of eating soup? Try eating the veggies and beans without the broth on top of a whole grain or corn tortilla for curry tacos or even adding the lentils and veggies to a big old salad. Weekdays can be busy, but there are no excuses for fast food when you have leftover lentil soup in the fridge!
3-4 cloves garlic (minced)
1 small onion (diced)
2 large carrots (diced)
1 medium zucchini (diced)
2-3 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric (optional)
black pepper (to taste)
4-6 cups liquid (low sodium veggie broth or water)
1 cup red lentils (uncooked)
1 medium tomato (diced)
2-3 cups kale or spinach (chopped)
cilantro or parsley (optional)
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