How fast do you think it would take to make this curried red lentil soup – from scratch?
Well, even if you are a slow chopper- 30 minutes, max. And how easy? Maybe looking at the ingredients will help convince you:
Yep, that’s four ingredients. I don’t know why it continues to amaze me that simple, real food can taste so amazing. I’m not sure where I got the original recipe, but it seriously calls for just these four ingredients. Which of course I couldn’t leave alone. How could we have a soup without onions or garlic? And think of the boost nutritionally it would get from using chicken bone broth instead of plain water?
So my adaptation calls for seven ingredients (do we need to count a bit of oil and salt?), which is still pretty simple, you have to admit.
The flavor is all good curry-ness, and you can make it spicy by adding hot curry (or a bit of cayenne if using regular curry powder). And it’s surprisingly hearty for being a meatless dish- Brian thought I should bottle it and sell it as a weight-loss plan because it was so filling.
Well, I did serve it with sourdough cheese bread…PRINT
Curried Lentil Soup With Spinach
- 1 Tb. olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. red lentils (which are actually orange…)
- 2 large carrots, chopped (about 1 cup)
- 3 tsp. regular curry powder or 2 tsp. hot curry powder (or to taste)
- 3/4 tsp. salt (less if using a salty broth)
- 7 c. chicken broth (or vegetable broth or water)
- 4 c. fresh spinach, chopped
- Heat olive oil, onion, and garlic in a large soup pot over medium heat until onion softens, about 2-3 minutes.
- Add remaining ingredients, except for the spinach, and bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, until the lentils are becoming thick, 15 to 20 minutes.
- Add chopped spinach and stir it in until it wilts, about 1-2 minutes. Season to taste and serve.
Note: If making ahead, wait until reheating to add the fresh spinach.
Makes 6-8 servings.