I made a few modifications to the recipe based on the comments, including the addition of soy sauce and fresh ginger, and substituting a sweet potato for the russet potato. I meant to add baby spinach near the end of the cooking time too, but completely forgot.
Commenters also recommended pureeing half the soup for a creamier texture. I used my immersion blender for approximately 15 seconds and was happy with the end result.
Curried Lentil Soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients (serves 6 as a main dish)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 8 oz sweet potato, peeled & chopped
- 2 large carrots, peeled & chopped
- 2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger
- 45 oz vegetable broth
- 28 oz can diced tomatoes in juice
- 2 cups lentils, rinsed & drained
- 4 cups baby spinach
- In a stockpot, heat oil over medium-high heat.
- Add onion, potato and carrots, then sauté until vegetables begin to soften, about 5 minutes.
- Mix in curry powder, cayenne, soy sauce and ginger and stir for 30 seconds.
- Add broth, tomatoes with juices and lentils and bring to boil.
- Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. When there are 2 minutes of cooking time remaining, stir in spinach and cook until wilted.
- Puree soup with an immersion blender to a chunky consistency, if desired.
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