Soup season is underway. Still a little warm here but the sun is going down early making for cooler nights. This is a most delicious and nutritious meal on these cool nights, great for afternoons too. Use whatever greens you like…spinach, rainbow chard, beet greens…I had kale on hand for this round. Easy one pot dish ready in about an hour from start to finish. Will definitely be having this again….very flavorful with a hint of spiciness. Simply a lovely hearty soup for everyone to enjoy!
Edit: I have finally updated the pictures and recipe for this soup on 11/12/14. I didn’t change much about the recipe except use less cumin. If you love cumin feel free to add 1 tablespoon. As an after thought I added a handful of currants to the soup. It was just what it needed, adding a bit of sweetness gives a nice contrast to the curry making it perfect!Print
CURRY LENTIL & GREENS SOUP
- 2 tablespoon extra virgin olive oil or 1/4 cup water (for water saute)
- 1 small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tablespoon red curry paste or tomato paste
- 3 garlic cloves, minced or 1 teaspoon garlic powder
- 2 tablespoons curry powder
- 1 – 2 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 4 organic roma tomatoes, diced or 1 can (15 oz) diced tomatoes with juice
- 3 bay leaves
- 1 cup uncooked lentils or 2/3 cup lentils + 1/3 cup wild or black rice
- mineral salt & fresh cracked pepper to taste
- 6 cups water or vegetable broth (or combo)
- 3 potatoes, diced
- 1 bunch or package greens (I used kale, julienned)
- raisins or currants, to garnish, optional
In large stock pot, heat olive oil/water over medium heat. Add carrots, celery and onions, saute for 5 minutes. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Add the curry, cumin and red pepper, mix to combine and cook for 3 more minutes. Add lentils, tomatoes, potatoes, then water/broth (in this order the tomatoes and potatoes won’t splash), bay leaves, salt and pepper, bring to boil over medium high heat. Turn heat to low, cover and simmer for 35 min. Add the greens after the soup has been cooking for 15 minutes and continue to cook stir occasionally. Add additional water as needed, maybe up to 1 cup.
Serve with crusty bread.
Serves 4 – 6.
Use any dark leafy greens you like….spinach, kale, swiss chard, broccoli raab greens, beet greens ect. Just be sure to julienne your greens if they are large leafy ones.
Discard the bay leaves, or at least don’t eat them. I have one shown in the soup just for the photo.
Add in a handful of raisins or currants for some sweetness at the end of cooking. Or, you may rather add some to the top of your individual servings. It’s highly recommended!
If you’re a big fan of cumin, add 1 tablespoon like the original recipe calls for.
Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup