Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, thinly sliced
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes (adjust to taste)
- 5 cups vegetable broth (reduced sodium) plus more to taste
- 1 can crushed tomatoes (15 oz / 400 g)
- 1 cup dried lentils (green or brown), rinsed and drained
- 1 pound potatoes, peeled and cut into bite-size chunks
- 5 ounces kale, chopped (substitute spinach if preferred)
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Toppings and Garnishes
- 4 wedges lime
- Greek yogurt (optional)
- Brown rice (optional)
- Quick pickled red onions (optional)
- Chopped scallions or cilantro (optional)
Instructions
- Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and 2 thinly sliced carrots. Cook for 3 minutes until they soften. Then add 3 grated garlic cloves, 1 teaspoon grated ginger, 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Stir and cook for another minute to toast the spices and develop the flavors.
- Add the soup ingredients: Pour in 5 cups of reduced sodium vegetable broth and 1 can of crushed tomatoes. Rinse and drain 1 cup of dried lentils, then add them to the pot along with 1 pound of peeled and bite-sized chopped potatoes and 5 ounces of chopped kale. Season the mixture with 1 teaspoon of salt and ¼ teaspoon of black pepper.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and allow it to simmer gently for about 30 minutes. Stir occasionally to prevent sticking, and add a splash more broth if the soup becomes too thick. The soup is done when the lentils are tender and the potatoes can be easily pierced with a fork.
- Taste and serve: Taste the soup and adjust the seasoning by adding more salt and pepper if needed. Serve hot with a wedge of lime and your choice of toppings such as Greek yogurt, brown rice, quick pickled red onions, scallions, or cilantro for added flavor and texture.
Notes
- Use green or brown lentils as they hold their shape well during cooking.
- Kale can be substituted with spinach for a milder flavor.
- Adjust red pepper flakes to control the soup’s spiciness.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, International
- Diet: Vegan
