recipes

Indian-Spiced Lentil Soup

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by

magicforstudio
in

Ingredients

  • 1 ½ tablespoon olive oil
  • 1 large red onion, diced
  • 4 stalks celery, diced
  • 1 large carrot, diced, or two medium size carrots
  • 5 cloves garlic, minced
  • 26 ounces fresh tomatoes, chopped – you can also use a 28oz can diced tomatoes and drain the liquid – (737g)
  • 1 cup dried brown lentils, 7.1 ounces/200g, picked over, rinsed and dried
  • 1 tablespoon garam masala
  • salt & pepper to taste, I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 2-3 sprigs thyme, to be removed at the end
  • 1 cup kale, roughly chopped
  • 2 tablespoons lime
  • Toppings, Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread

Instructions 

  • In a large, deep pot over medium high heat, add the olive oil to heat.
  • Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
  • Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
  • Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
  • Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
  • Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
  • Add in kale and lime juice and stir to combine.
  • Serve the soup and top with your favourite toppings and enjoy!