Vegan Curry Lentil Soup
This vegan curry lentil soup is an easy and delicious way to put a plant-based meal on the table during the week!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small yellow onion finely diced
- 2 tsp salt
- 3 cloves garlic minced
- 2 carrots washed and sliced
- 1 stalk celery washed and sliced
- 2 medium Yukon gold potatoes diced
- 1/2 head cauliflower cut into small florets
- 1 tbsp yellow curry powder
- 1/2 tsp crushed red pepper
- 1/4 cup tomato paste
- 1 cup green lentils rinsed and picked free of debris
- 1 14 oz can diced tomatoes
- 6 cups water
- 4-6 handfuls fresh spinach roughly chopped
- 1 tbsp fresh lemon juice
- salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet. When shimmering, add the diced onion and reduce the heat to medium low. Add the salt and sauté the onions until they are golden brown. About 12-15 minutes.
- Add the minced garlic, curry powder and crushed red pepper. Sauté until fragrant. 1-2 minutes.
- Add the tomato paste, stir and sauté until the tomato paste is dark red.
- Add the carrots, cauliflower, celery and potatoes. Stir to coat.
- Add the diced tomatoes, water and lentils. Mix thoroughly. Increase the heat to medium and bring to a simmer. Then lower the temperate to a low simmer and cook for ~45 minutes until the potatoes and lentils are soft.
- Add the chopped spinach and lemon juice just before serving and cook long enough to wilt. Season with salt & pepper, to taste.
Tried this recipe?Let us know how it was!