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Red Lentil Curry Soup

December 10, 2019 By Elsie Kriz Filed Under: SOUPS, vegan

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Curry Red Lentil Soup

Red  Lentil Curry Soup

Ten minutes after walking into the kitchen ,  I told my husband to keep an eye on this slow simmering skillet of red lentil curry soup.

Today we are  cooking with red lentils! I have shared my kitchen cabinet project with y’all  it sure has been helpful. Do check it out here. Seeing each jar opens a new realm of new kitchen ideas on meals. Like this flavorful bowl of curry lentil soup.

Kitchen pantry

Red Lentils cook super quick, so this is definitely what you want if you want to spend as little time as you want in the kitchen. This weather definitely calls for a warm bowl of soup. We are keeping it light but feel free to add cup of diced Idaho potatoes to give it a little more body. Green lentils will work just fine , but it will take a little longer to cook.

Curry Red Lentil Soup

This soup is strictly vegan, low calorie and the perfect cleanse after the  holidays. Lord knows I had one too many treats this season. If your new years resolution involves eating a little better, I hope you add this to your weekly meal plan.

Curry Red Lentil Soup

Curry Lentil Soup

Curry Lentil Soup

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Course Main Dish
Calories

Ingredients
  

  • 1 and 1/2 cup red lentils rinsed
  • 3/4 cup chopped onions
  • 1 Tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1 tsp tumeric
  • 4-6 cups of water
  • 1 Tbsp canola oil
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Instructions
 

  • Heat large skillet on medium heat. Add oil and chopped onions. Saute for about 2-3 minutes until they become translucent. Add in garlic, stir and cook for just under a minute.
  • Add all spices except for anise and cloves. Reduce heat and continue to stir for another minute or so. Add lentils with 4 cups of water. Simmer on medium to low heat for about 25 minutes until lentils are cooked. Add more water if you want a lighter soup.
  • Broil Anise and cloves in the oven until they just start to smoke. Add into soup. Season with salt, stir and cook for another 3-5 minutes. Enjoy
Tried this recipe?Let us know how it was!

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Previous Post: « Suya Spiced Chicken breast and mashed sweet potatoes
Next Post: Baked whole red snapper »

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I'm Elsie; FOOD/PRODUCT PHOTOGRAPHER and RECIPE CREATOR based in Spring Hill, Tennessee They say cooking is a cultural expression of one's self and I couldn't agree more. Stick around, grab a seat at the table and share in our love for good food that nourishes your soul
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