Can we just take a minute to talk about how awesome lentils are? They’re a nutritional powerhouse, loaded with tons of protein and fiber, naturally gluten free & vegan, and they’re super cheap! Keep a jar of lentils in your pantry for one of those nights when you’re out of ideas… and then make these easy curried lentils!
One thing I love about this dish is that it really is built on pantry staples. You don’t need a ton of fresh produce so you’ll probably have things on hand to make this at any time. And while lentils do take a little time to cook, this recipe is pretty hands-off. That means you can prep it, get it on the stove, and have the kitchen all cleaned up before dinner is served! These are my favorite types of recipes.
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Adapted from the America’s Test Kitchen Curried Lentil Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 small, white onion, diced
- 1 tsp minced garlic (or 2 fresh cloves)
- 1 tsp curry powder
- 1 15 oz can of diced tomatoes
- 1 bay leaf
- 1/4 tsp salt
- 1 cup green lentils, washed and picked over
- 5 cups vegetable broth
- 1 cup water
Instructions
- In a large pot, heat the olive oil over medium heat
- Add the diced onion and cook for 2 minutes.
- Stir in the minced garlic and curry powder and cook for 30 more seconds.
- Add the tomatoes and bay leaf and cook for another minute.
- Add the lentils and salt and cook for 8 more minutes.
- Turn the heat to high and add all the vegetable broth and water.
- Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
- Remove the bay leaf.
- Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don’ thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
- Serve immediately or store in the fridge for up to 5 days.
I know summer isn’t typically soup weather but I love soup year round. This recipe also reheats really well, so it’s a great thing to prepare at the beginning of the week and pack for lunch!
I made this last week and packed up my leftovers for lunch. I love that the protein and fiber in this can actually keep me full until dinner!
Looking for a different way to use lentils? Try these Moroccan Spiced Lentils!
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