Needing only fifteen minutes to prep and seven ingredients to assemble, this protein-rich, plant-based soup is an excellent candidate for an easy, delicious and nutritious lunch or informal supper. To round out the meal simply serve some rice, quinoa, or crusty bread on the side. YUM.
ABOUT THE RECIPE:
Needing only fifteen minutes to prep, with only seven ingredients to assemble, this Red Lentil-Potato Curry Soup makes a satisfying lunch or hearty supper. As the red lentils cook, they break down to provide a nice, thick broth. Before you know it, you have a delicious, vegan and gluten-free soup that's ready to serve!
Makes 4 servings
INGREDIENTS:
- 32 ounces vegetable broth
- 2 cups peeled and diced red or white potatoes
- 1½ cups sliced carrots (peeling first is optional)
- 1 cup red lentils, sorted and thoroughly rinsed (see notes)
- 8 ounces cremini or white button mushrooms, diced
- ½ cup water, plus more as needed
- ½ to 1 teaspoon curry powder (to taste, see note)
- Salt, to taste (optional)
INSTRUCTIONS:
Put all of the ingredients into a medium-sized soup pot and bring to a boil over medium-high heat.
Once boiling, decrease the heat to medium-low, loosely cover, and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. (While the soup cooks, add more water if needed, to reach desired consistency.) Taste and add salt, if desired. Serve hot.
Chef’s Note: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.
Chef's Note: If you do not have red lentils, you may use brown or green lentils instead. You may need to add another 10 to 15 minutes to the cook time. (It often takes longer for brown or green lentils to break down and soften.)
Chef’s Note: For a more pronounce curry flavor, use 1 rounded teaspoon curry powder.
Ingredients
Directions
ABOUT THE RECIPE:
Needing only fifteen minutes to prep, with only seven ingredients to assemble, this Red Lentil-Potato Curry Soup makes a satisfying lunch or hearty supper. As the red lentils cook, they break down to provide a nice, thick broth. Before you know it, you have a delicious, vegan and gluten-free soup that's ready to serve!
Makes 4 servings
INGREDIENTS:
- 32 ounces vegetable broth
- 2 cups peeled and diced red or white potatoes
- 1½ cups sliced carrots (peeling first is optional)
- 1 cup red lentils, sorted and thoroughly rinsed (see notes)
- 8 ounces cremini or white button mushrooms, diced
- ½ cup water, plus more as needed
- ½ to 1 teaspoon curry powder (to taste, see note)
- Salt, to taste (optional)
INSTRUCTIONS:
Put all of the ingredients into a medium-sized soup pot and bring to a boil over medium-high heat.
Once boiling, decrease the heat to medium-low, loosely cover, and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. (While the soup cooks, add more water if needed, to reach desired consistency.) Taste and add salt, if desired. Serve hot.
Chef’s Note: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.
Chef's Note: If you do not have red lentils, you may use brown or green lentils instead. You may need to add another 10 to 15 minutes to the cook time. (It often takes longer for brown or green lentils to break down and soften.)
Chef’s Note: For a more pronounce curry flavor, use 1 rounded teaspoon curry powder.
Notes
