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Easy Curried Lentils

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

Description

Adapted from the America’s Test Kitchen Curried Lentil Soup Recipe


Scale

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

  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.