Curried Lentil and Bean Soup

This soup is just as tasty as it is healthy! Serve with a loaf of crusty wheat bread or Indian flatbread (Naan) with a simple side salad. Make a double batch to have extras for lunch and/or for quick meal later on in the week!

1 tbsp Olive oil
2 cups chopped onion
4 -6 cloves garlic (I like lots of garlic!)
1 tsp ginger root, grated (ground is okay, fresh is better!)
6 cups water (use veg broth for richer flavor)
1 cup lentils
1 (16-oz) can garbanzo beans, drained
1 (16-oz) can cannellini (white) beans, drained
1 (14.5 oz) can diced tomatoes
1-2 carrots, chopped
1 medium celery stalk, chopped
1 tsp curry powder
1 1/2 tsp cayenne pepper
1 1/2 tsp ground cardamon
1 1/2 teaspoon tumeric
sea salt to taste

In a large Dutch oven or skillet, saute onions, garlic, and ginger in oil over medium-high heat for 4-5 minutes. Add the remaining ingredients. Bring to boil and then simmer on low until lentils are tender, about 10 to 30 minutes depending on what type of lentil you've chosen. Carefully pour about half the soup unto a blender. Puree and then return to the soup pot. Be careful pureeing hot soup in blender. Add a touch of finely chopped chives on each serving bowl for garnish. Add additional tumeric, sea salt, and ginger spice to your liking.

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