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Curry Soup with Lentils and Greens
Very tasty, although making it on a day that topped 85 might not have been the best choice. Ingredients
- 2 or 3 celery stalks, diced
- 1 onion, diced
- 2 carrots, diced
- olive oil
- 2 T minced garlic
- 1 T tomato paste
- 2 T curry powder
- 1 T cumin
- 1 tsp red chili flake
- 1 can diced tomatoes
- 1 c lentils, uncooked
- 4 c chicken broth
- 2 c water
- 3 or 4 potatoes, depending size
- 1 bunch dark greens. I used mustard greens and they were amazing!
Directions
- Heat olive oil in a pan.
- Sweat onions. Add celery and carrots. Cook until slightly tender.
- Add garlic, tomato paste, curry, cumin and chili flake.
- Stir in canned tomatoes and lentils.
- Simmer for a minute or two to combine flavors.
- Add chicken broth, water, and potatoes.
- Cook for 30-45 minutes until potatoes are cooked through and the flavors have melded.
- Wilt in the greens before serving.
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