Curry Lentil Soup
Four generous bowls of brown or green lentils, potatoes, carrots, kale, tomato, and warm spices in vegetable broth, finished with lime wedges.
Ingredients
Aromatics
- 2 tablespoons olive oil
- 1 large onion Chopped
- 2 medium carrots Thinly sliced
- 3 cloves garlic Grated
- 1 teaspoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
Soup
- 5 cups vegetable broth Plus up to 1 cup in ¼-cup increments only if needed
- 1 can crushed tomatoes 15 ounces
- 1 cup dry green or brown lentils Sorted and rinsed
- 1 pound potatoes Peeled, roughly ¾-inch chunks
- 5 ounces kale Tough stems removed, leaves chopped
- 1 teaspoon salt Taste and adjust
- ⅛ teaspoon black pepper
- 4 wedges lime For serving
Instructions
- Sort and rinse lentils. Cut potatoes to roughly ¾-inch chunks, slice carrots thinly, and remove tough kale stems before chopping.
- Sauté onion and carrots in oil 5–7 minutes. Add garlic, ginger, curry powder, turmeric, cumin, and flakes, stirring about 1 minute.
- Add initial broth, crushed tomatoes, lentils, potatoes, kale, salt, and pepper. Bring to a boil, then lower to a gentle partially covered simmer.
- Check at 30 minutes and continue toward 45 minutes or longer until lentils and potatoes are tender. Stir occasionally; add extra broth ¼ cup at a time only as needed. Taste and serve four generous bowls with lime wedges.
Notes
Dry brown or green lentils and kale are specified. Tenderness can require longer than 30 minutes. Extra broth is conditional.70-minute estimate allows preparation and the longer simmer, with further extension if needed. Four generous servings; optional sides are separate.