Description
A comforting one-pot lentil and vegetable soup with warm spices and a thick broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, cut into discs
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 5 cups vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 1 cup dried lentils (green or brown)
- 1 pound potatoes, peeled and cut into bite-size chunks
- 5 ounces kale, chopped
- 1 teaspoon salt
- â…› teaspoon black pepper
- 4 wedges lime
Instructions
- Heat 2 tablespoons olive oil in a large pot, add 1 large onion and 2 carrots, sauté for 3 minutes until translucent.
- Add 3 cloves garlic, 1 teaspoon ginger, 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, and ¼ teaspoon red pepper flakes, sauté for 1 more minute.
- Pour in 5 cups vegetable broth, 1 can crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale. Season with 1 teaspoon salt and â…› teaspoon black pepper, bring to a simmer.
- Let the soup simmer for about 30 minutes or until lentils are cooked and potatoes are fork-tender.
- Taste and adjust for salt before serving, with lime wedges for squeezing over the soup.
Notes
Serve with brown rice and toppings like Greek yogurt or pickled onions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg