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.
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.
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 Lentil Soup
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
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
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