A hearty curry lentil soup brimming with carrots, potatoes, tomatoes and greens to keep you warm when the chilly weather sets in.
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