This recipe is based on the traditional Indian soup, “Dahl”, and was inspired by National Yoga Month. Suitable for lunch or dinner, this soup is super high in fiber, and satisfies after just one bowl. Red lentils cook faster than green ones, and are great with the savory additions of curry, garlic, potatoes and other veggies. If your soup thickens too much you’ll just have to serve it over a big bowl of basmati rice!
- Heat the oil in a large soup pot over medium high heat. Cook the onion, carrots, potato, and garlic until soft, about 10 minutes.
- Stir in the paprika and curry. Cook for 1 minute more. Pour in the tomatoes, tomato sauce and vegetable stock.
- Rinse the lentils and add to the pot. Bring the soup to a boil.
- Reduce the heat to low and cook until the vegetables are soft and the lentils are cooked through, about 45 minutes.