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Brothy Red Lentil Curry Soup
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Brothy Red Lentil Curry Soup

45 minServes 5Nutri-Score A€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • onion (large, diced)Produce1 piece
  • garlic (cloves, minced)Produce3 pieces
  • celery (stalks, diced)Produce2 pieces
  • ground cumin (1.5 tsp)Spices3 g
  • chili powder (2 tsp)Spices5 g
  • smoked paprika (1/2 tsp)Spices1 g
  • cayenne pepper (tiny pinch)Spices500 mg
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • bay leafSpices1 piece
  • canned tomatoes (one can, chopped)Pantry400 g
  • vegetable broth (5 to 6 cups)Pantry1.2 litres
  • dried red lentils (1 cup, rinsed)Pantry190 g
  • spinach (a handful, or kale)Produce60 g
  • olive oil (for sautéing)Pantry15 ml
  • bread (slices, for garlic toast)Bakery4 pieces

per serving

Nutrition

224kcal

Carbs
35 g
Proteins
11 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Kitchen scissors
  • wooden spoon

step by step

Method

  1. Sauté the aromatics

    • Heat the oil in a pot and add the diced onion.
    • Sauté the onion for 5 minutes, then add the garlic and celery and cook 1 more minute.
    Step 1

  2. Add the spices and tomatoes

    • Stir in the cumin, chili powder, smoked paprika, cayenne, salt and pepper.
    • Add the bay leaf and the canned tomatoes, snipped with scissors, and stir.
    Step 2

  3. Simmer the soup

    • Pour in the vegetable broth and add the dried red lentils.
    • Bring to a boil, then simmer for 25 minutes until the lentils fluff up.
    Step 3

  4. Finish and serve

    • Remove the bay leaf and stir in the spinach or kale.
    • Serve with garlic toast.
    Step 4
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