Recipe: Hearty Curry Lentil Soup
Author: Bhavani Jaroff, iEat Green
Recipe type: Soup
Ingredients
- 2 onions, chopped
- 3 carrots, chopped
- 3 potatoes, cubed
- 1 Japanese eggplant, cubed
- 1 Tbs minced garlic
- 3 Tbs olive oil
- 1-1/2 cup red lentils, rinsed
- 1 can organic fire-roasted tomatoes
- 10 cups boiling water
- 4 cups broccoli florets
- ? t. red pepper flakes
- 1 t. cumin
- 2 bay leaves
- 1 Tbs. salt
- ? t. pepper
- ? cup chopped parsley
- ? cup chopped cilantro
- Juice of ? lemon
Instructions
- In large pot, saut? onions, eggplant and potatoes in olive oil for 5 min. Add carrots and garlic and cook for 5 more minutes.
- Add the cumin, curry, salt, and pepper, and cook for a few more minutes.
- Add the boiling water, lentils, bay leaves, and red pepper flakes. Bring to a boil and then simmer for 30 minutes until lentils are soft.
- Add the broccoli, cilantro and parsley, and cook for 5 more minutes.
- Adjust salt and pepper to taste. Add the lemon juice right before serving. Serve with additional lemon wedge.
Step-By-Step Photo Instructions
In large pot, saut? onions and potatoes in olive oil for 5 min.
Add carrots, eggplant and garlic and cook for 5 more minutes.
Add the cumin, curry, salt, and pepper, and cook for a few more minutes. Add the boiling water, lentils, bay leaves, and red pepper flakes.
Bring to a boil and then simmer for 30 minutes until lentils are soft. Add the broccoli, cilantro and parsley, and cook for 5 more minutes.
Adjust salt and pepper to taste. Add the lemon juice right before serving. Serve with additional lemon wedge.
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