Curry Lentil Soup

Submitted by caitlin.t

"A rich and spicy soup that is oh-so satisfying!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 12

ingredients

• 4 tablespoons olive oil
• 1 yellow onion, diced
• 4 carrots, peeled and diced
• 1 stalk celery, diced
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 5 -6 yellow potatoes, cut into cubes
• 2 -3 portobello mushroom caps, cut into cubes
• 6 tablespoons Madras curry powder (Sun Brand)
• 1 (14 ounce) can diced tomatoes
• 2 cups dried brown lentils, rinsed
• 3 quarts vegetable broth
• 2 tablespoons dried parsley
• 1 teaspoon dried thyme
• 1 (14 ounce) can coconut milk
• 1 tablespoon lime juice
• 1 bunch green onion, chopped

directions

1. Heat olive oil in a large stockpot over medium heat.
2. Add onions, carrots and celery and sauté until softened, about 8 minutes.
3. Add garlic and ginger and sauté until fragrant, 1-2 minutes.
4. Add mushrooms and potatoes and sauté until the mushrooms are slightly softened, another 5-8 minutes.
5. Add curry powder and stir until all ingredients are evenly coated. (NOTE: I use Sun Brand curry powder, for which 6 tablespoons is just right. Other brands may be spicier so be careful! If you are sensitive to spicy foods, start with just a couple tablespoons and add more to taste later.).
6. Add tomatoes, lentils, vegetable broth, thyme and parsley. Simmer until lentils and potatoes are cooked through, about 40 minutes.
7. Turn off heat and stir in coconut milk, lime juice and green onions. Salt and pepper to taste, serve and enjoy!