CulinAIry

Ingredients: 

2 cups dried lentils, rinsed 

2 onions, diced

3 carrots, diced

3 celery stalks, diced 

3 cloves garlic, minced 

2 tbsp curry powder 

1 tsp cumin 

1/2 tsp chili powder 

1 28-oz can crushed tomatoes 

8 cups low-sodium vegetable broth 

Salt and pepper to taste 

Juice of 1 lemon 

2 tsp olive oil 

Optional garnishes: cilantro, yogurt, lime wedges 

 

Instructions: 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery and garlic and sauté until softened, about 10 minutes. 
  2. Add the spices - curry powder, cumin, and chili powder - and cook, stirring constantly, until fragrant, about 30 seconds. 
  3. Add the crushed tomatoes, broth, and lentils. Bring to a boil then reduce heat and simmer until lentils are tender, about 20-25 minutes. 
  4. Season to taste with salt, pepper, and lemon juice. Garnish with cilantro, yogurt, lime wedges if desired. 
  5. Serve and enjoy! 

 

This soup will keep for up to 1 week in the refrigerator or can be frozen for up to 3 months. This recipe can easily be scaled up to make a large batch for meal prep. Lentils are inexpensive, protein-packed, and hearty, making this a perfect option for a healthy bulk meal. The spices and veggies provide lots of flavor without requiring a lot of effort or cost. This dish works well as a side or on its own as a light meal. Enjoy your nutritious curry lentil soup!