Curried Lentil and Vegetable Soup

Submitted by Jubes

"A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 29.58 ml oil
• 14.78 ml curry powder or 7.39 ml asian curry paste
• 1 medium onion
• 1419.54 ml vegetable stock or 1419.54 ml chicken stock
• 14.79 ml tomato paste
• 236.59 ml dried red lentils, thoroughly rinsed with water and drained
• 125 g broccoli
• 1 small carrot, chopped
• 2 stick celery, chopped
• 1 zucchini, chopped

directions

1. Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
2. Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
3. Add the lentils, cover and simmer for 15 minutes.
4. Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
5. Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
6. For Vegetarian use the vegetable broth.

Reviews

[jedi master in trai]

Good and simple recipe for lentil soup. Used Spice Island curry powder and added some leftover brown rice to the pot as well. Used a home made chicken stock. The tomato paste gives it a nice color

 

[jeneenlamont]

Delicious! I make a stock of this and freeze it and it works perfectly for my busy life. I also add in chickpeas for protein.

 

[lightbrownbear]

Wow, super tasty! I used spicy curry powder and it needed no other spices or herbs. I also added a few cloves of garlic, upped the carrot, and didn't use the tomato paste or zucchini because I didn't have any. Also only used 4 cups of broth. Used green lentils--maybe 1/2 cup and then the Trader Joe's mix of barley, split peas and lentils--1/2 cup of that. Great way to use carrots and celery in your fridge!

 

[La Dilettante]

Quite good. Excellent use for all the broccoli stems left over after the florets are removed for another purpose. I chopped these fine with the carrots and onion, and the soup turned out well. Very filling and nutritious!

 

[Fairy Nuff]

Made today, on my first day of a gluten-free diet. I didn't have a carrot so subbed pumpkin, used 2 Massell vegetable stock cubes and a heaped tablespoon of gluten-free curry powder. Made as directed and shaved some parmesan over the top of my bowl and served a slice of toasted gluten-free bread on the side. Loved it! I feel healthier already and will portion up the remainder and freeze so that I have a quick lunch or dinner on hand. Thanks Jubes!