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Red Lentil Soup with Curry

Red Lentil Soup With Curry
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Ingredients

Scale
  • 1 tbsp olive oil
  • 1/2 onion
  • 2–3 garlic cloves, chopped
  • 1 large carrot (or 2 small carrots), roughly chopped
  • 1/2 tbsp fresh ginger, peeled and chopped (1 small knob of ginger)
  • 1/2 tbsp garam masala
  • 1/2 tbsp cumin
  • 1/2 – 1 tsp curry
  • 1 1/4 cup split red lentils
  • 4 cups veggie, beef, or chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 tbsp apple cider vinegar (ACV)
  • 1 rosemary sprig, optional

Instructions

  1. Warm olive oil in a large soup pot. Add chopped garlic, ginger, onion, and carrots and cook over medium-low until the onion starts to become translucent, about 3-4 minutes.
  2. Add spices and lentils to onion mix and gently stir over low heat for an additional 3-5 minutes. You want your spices to evenly coat the lentils and onions. 
  3. Next, add broth, tomatoes, and ACV. Bring to a boil then reduce heat and simmer for about 20 minutes or until carrots and lentils are fork tender.  If using, add rosemary sprig to lentil soup about ten minutes into cooking. Remove the rosemary stems before serving.

Notes

Cooking Notes: A little ginger goes a long way. If you’re someone who loves ginger then 1 medium sized knob of ginger (about ½ tbsp chopped) should be plenty. While I don’t recommend using ground ginger (fresh ginger really is best in this soup!) if you don’t have any fresh ginger on hand you can, in that case, use ground ginger as a substitute. I recommend starting with 1/4 tsp and adding more in small increments, checking the flavor each time – you don’t want to overpower your soup with ginger.

Find it online: https://thewiseconsumer.com/red-lentil-soup-with-curry/