Curried Red Lentil Soup

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!

Ingredients: 
1 tablespoon olive oil
2 carrots, peeled, trimmed and diced, about 1 cup
1 large potato, peeled and diced, about 1 ½ cups
2 medium garlic cloves, peeled and minced
1 tablespoon ground curry
2 teaspoons paprika (optional)
2 tomatoes, diced, about 1 ½ cups
1 (12-ounce) can tomato sauce
3 cups vegetable broth
2 cups dried red lentils
Salt and pepper to taste
Instructions: 
  • 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.
Prep Time: 
20 minutes
Cook Time: 
45 minutes
Servings: 
2 to 4
Calories: 
335
Filed Under: 
healthy lifestyles
healthy recipes
lunch
protein
Soups
Vegetables
lentil soup
Red Lentil
Red Lentil Soup