Curry Brown Lentil Soup Vegan with Kale and Potato
Discover the deliciousness of Curry Brown Lentil Soup, combining earthy lentils, bold curry spices, and wholesome vegetables in a comforting, nutritious meal. Perfect for any occasion!
Ingredients
- 1 cup dry brown lentils (soaked for 4 hours, then rinsed and drained)
- 1-2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 large carrots, diced
- 3-4 medium potatoes, cubed
- 3 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp curry powder
- 1 tsp cumin
- ¼ cup tomato paste
- 4 cups vegetable broth
- 1 cup water
- hot chili flakes, salt and pepper to taste
- 1 tsp maple syrup
- fresh sqeeze of lemon juice to top each bowl
Instructions
- In a large saucepan on medium heat, add olive oil, diced onion and carrots and cook for 3-4 mins.
- Next, add garlic, ginger, curry powder and cumin. Stir continuously to toast the spices for 1 min.
- Now add the tomato paste and cook down for 1-2 mins.
- Add in the vegetable broth, water, lentils and potatoes. Bring to a boil and simmer for about 20-25 minutes.
- Add the chopped kale and maple syrup and simmer for another 5 minutes.
- Check to make sure the lentils are cooked and tender, then season with hot chili flakes, salt, pepper and a squeeze of fresh lemon juice. Enjoy!
Video
Notes
2x 15oz cans of brown lentils can be used to replace the dry lentils if desired. In this case, the soup will only need to simmer for around 15-20 mins.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 300kcal | Carbohydrates: 48g | Protein: 20g | Fat: 7.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3.5g | Sodium: 400mg | Potassium: 650mg | Fiber: 10g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 3mg
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