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Curry Lentil Soup

Curry Lentil Soup

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Serves: 4-6

INGREDIENTS

  • 1 teaspoon oil (avocado, canola, olive oil)–optional
  • 1 small onion, diced
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • ½ c dried apricots, diced
  • 3 cloves garlic, minced (or pressed in garlic press)
  • 1 tsp salt (more or less for taste)– leave out if using salted vegetable broth
  • ½ tsp pepper (more or less for taste)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp red pepper flakes (optional)
  • ¾ cup green lentils
  • ¾ cup red lentils (or just 1.5 cup any lentils)
  • 6 cups vegetable stock (unsalted—if you use salted, leave out additional salt)
  • 3 cups spinach or other green (kale, chard, collard, etc—chopped if large leaf)

DIRECTIONS

  1. Sauté onion in oil (or can use no oil and use water or broth instead to prevent burning) until browned, about 4-5 minutes.
  2. Add carrots, celery, apricots, garlic, and spices and sauté 3-5 min or until starting to brown.
  3. Add lentils and vegetable broth. Cook for 25- 30 min until lentils are soft.
  4. Add spinach or greens of your choice and cook for 5 more minutes or until greens are wilted/cooked in.