If you are looking for an easy and satisfying dish during these winter months, you will love this curry lentil soup! It is vegan and gluten-free and contains ingredients that will make your body happy!
1 tbsp extra virgin olive oil
1 onion, chopped
3 carrots, peeled and chopped
2 tbsp garlic powder
1 tsp curry powder
2 tsp ground cumin
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
1 large can of diced tomatoes, no salt added
4 cups of vegetable broth
2 cups of water
1 cup of lentils, rinsed
1 cup fresh spinach or kale, chopped
1 tbsp lemon juice
Pour oil into a large pot over medium heat and add onion and carrots, stirring often, until onion becomes translucent - about 5 minutes.
Add spices (garlic, curry, cumin, thyme, salt, black pepper). Stir often for a couple of minutes.
Pour the diced tomatoes, lentils, broth, and water, and mix.
Bring the mixture to a boil. Reduce heat and cook for about 30 minutes - until the lentils are tender.
Blend 2 cups of the soup and add it back to the pot.
Add the chopped greens (spinach or kale) and cook for a few more minutes (about 5 minutes).
Stir in lemon juice before serving. ENJOY!
This soup is adapted from Cookie and Kate’s blog.