This is a print preview of "Curry Soup with Lentils and Greens" recipe.

Curry Soup with Lentils and Greens Recipe
by Kyra Martin

Curry Soup with Lentils and Greens

Very tasty, although making it on a day that topped 85 might not have been the best choice.

Rating: 3.5/5
Avg. 3.5/5 1 vote
  United States American
  Servings: 1

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

  1. Heat olive oil in a pan.
  2. Sweat onions. Add celery and carrots. Cook until slightly tender.
  3. Add garlic, tomato paste, curry, cumin and chili flake.
  4. Stir in canned tomatoes and lentils.
  5. Simmer for a minute or two to combine flavors.
  6. Add chicken broth, water, and potatoes.
  7. Cook for 30-45 minutes until potatoes are cooked through and the flavors have melded.
  8. Wilt in the greens before serving.