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Curry Lentil Soup
Ingredients:
1 glass dried green or brown lentils, flushed and drained
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 chime pepper, diced (any color you prefer)
2 carrots, diced
2 tablespoons curry powder (alter to taste)
1 teaspoon ground cumin 1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (alter to taste, for spiciness)
6 mugs vegetable broth
1 (14-ounce) can diced tomatoes (with juice
3 months agoAdd Commentby Admin10,057 Views
Heat the olive oil in a expansive pot over medium warm. Include the chopped onion, garlic, chime pepper, and carrots. Sauté for almost 5 minutes until the vegetables begin to soften.
Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the pot. Mix well to coat the vegetables with the flavors.Cook for an extra 2 minutes to toast the flavors, blending occasionally.
Pour within the vegetable broth, diced tomatoes (with juice), and flushed lentils. Bring the blend to a boil.
Once bubbling, decrease the warm to moo, cover the pot, and let it stew for around 20-25 minutes or until the lentils and vegetables are tender.
Stir within the coconut drain and let the soup stew for another 5-10 minutes to warm through and combine flavors.In case the soup is as well thick for your enjoying, you’ll be able include more vegetable broth or water to reach your craved consistency.
Season the soup with salt and pepper to taste. Alter the flavor level by including more cayenne pepper on the off chance that desired.
Serve the vegetarian curry lentil soup hot, decorated with new cilantro or parsley, and lime wedges for an extra burst of flavor. You’ll be able moreover serve it with dried up bread or over cooked rice in the event that you favor
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