Spiced Lentil Soup
A wholesome, flavorful lentil soup with green lentils, fresh vegetables, and a touch of curry paste. Perfect for a cozy family dinner or meal prep, this nutritious dish warms the soul and satisfies the palate.
Equipment
- 1 Large Soup Pot
- 1 Heavy Skillet
- 1 Wooden Spoon
- 1 Knife
- 1 Chopping board
Ingredients
- 1½ cups Green lentils
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 2 medium Carrots chopped
- 2 Celery stalks
- 1 cup Leeks chopped
- 4 cloves Garlic minced
- 2 tablespoons Tomato paste
- 2 tablespoons Curry paste
- 1½ teaspoons Thyme dried
- 1 Bay leaf
- 2 tablespoons Corn oil or olive oil
- Salt to taste
- 1 teaspoon Black pepper
- 6 7 cups Vegetable stock Adjust for desired consistency
Instructions
- Finely dice carrots, onion, celery, and leeks into bite-sized pieces (similar in size to lentils for even cooking). Rinse green lentils under cold water and set aside.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add chopped onions, carrots, celery, and leeks. Sauté for 5–6 minutes, stirring occasionally, until vegetables are tender and onions are translucent.
- Add minced garlic, dried thyme, and curry paste to the pot. Sauté for 3–4 minutes until the spices are fragrant.
- Stir in tomato paste and cook for 2 minutes, stirring constantly, to caramelize and deepen the flavor.
- Add rinsed lentils, vegetable stock, bay leaf, salt, and black pepper to the pot. Stir well, then bring to a boil.
- Reduce heat to a simmer and cook for 25–30 minutes, or until lentils are tender but not mushy.
- Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot.
Notes
- Serve with whole-grain bread, a dollop of yogurt, or a sprinkle of parsley for extra flair.
- For a spicier kick, add a pinch of cayenne or chopped green chilies.
- Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
- For a creamier texture, blend half the soup and stir it back in.