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Curried Lentil Soup

Curried Lentil Soup

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegetarian

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsp canola oil
2 leeks white part only, chopped; or 1 large onion, chopped
1 stalk celery chopped finely
2 – 4 cloves garlic minced
1 1/2 tbsp curry powder
1 cup lentils, red dried; rinsed and picked over
5 cups water
1 bay leaf
1 carrot chopped
2 cups potatoes peeled and diced
2 tsp salt
1 14.5 oz can tomatoes diced, in juice
1/2 cup yogurt plain (or sour cream)

Instructions

Heat oil in a large saucepan or soup pot. Add leeks or onion and celery; sauté over medium heat until tender, stirring occasionally, about 5-10 minutes. Stir in garlic and curry powder and sauté, stirring often, for 2 minutes. Add lentils, water, bay leaf, salt, carrots and potatoes (optional). Bring to a boil; reduce heat, cover and simmer soup for 30 minutes or until lentils are tender. Stir in tomatoes and simmer for 5 minutes. Remove bay leaf. Stir about 1 tablespoon sour cream into each bowl of soup at serving time.