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This curried lentil soup is a budget friendly dinner recipe that is also vegan and gluten free!

Easy Curried Lentils

  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Description

These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small, white onion, diced
  • 1 teaspoon minced garlic (or 2 fresh cloves)
  • 1 teaspoon curry powder
  • 1 15 oz can of diced tomatoes
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1 cup green lentils, washed and picked over
  • 5 cups vegetable broth
  • 1 cup water

Instructions

  1. In a large pot, heat the olive oil over medium heat
  2. Add the diced onion and cook for 2 minutes.
  3. Stir in the minced garlic and curry powder and cook for 30 more seconds.
  4. Add the tomatoes and bay leaf and cook for another minute.
  5. Add the lentils and salt and cook for 8 more minutes.
  6. Turn the heat to high and add all the vegetable broth and water.
  7. Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
  8. Remove the bay leaf.
  9. 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.
  10. Serve immediately or store in the fridge for up to 5 days.

Keywords: curried lentils