Beans & Legumes

Curried Lentil Soup

15 INGREDIENTS • 11 STEPS • 1HR 15MINS

Curried Lentil Soup

Recipe

4.5

2 ratings

Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

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Curried Lentil Soup

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Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

http://www.mysecondbreakfast.com

1HR 15MINS

Total Time

$3.92

Cost Per Serving

Ingredients

Servings

6

us / metric

1 cup

Yellow Split Peas

1 cup

Red Lentils

7 cups

Water

1

Medium Carrot

1

Small Onion

2 Tbsp

2 Tbsp

2 Tbsp

or Canola Oil

1/3 cup

Sponsored

Sun-Maid Raisins

1 bunch

Scallion

8 scallions per 6 servings

3 Tbsp

Tomato Paste

1 2/3 cups

Coconut Milk

2 cups

Beet Greens

or Spinach or Swiss Chard

1/2 cup

1 1/2

Limes, freshly squeezed

Nutrition Per Serving

VIEW ALL

Calories

473

Fat

20.1 g

Protein

18.5 g

Carbs

59.5 g

Love This Recipe?

Curried Lentil Soup

Save

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

http://www.mysecondbreakfast.com

Cooking Instructions

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step 1

Dice the Carrot (1) and Onion (1). Mince the Fresh Ginger (2 Tbsp). Slice the Scallion (1 bunch). Roughly chop the Beet Greens (2 cups).

step 1 Dice the Carrot (1) and Onion (1). Mince the Fresh Ginger (2 Tbsp). Slice the Scallion (1 bunch). Roughly chop the Beet Greens (2 cups).

step 2

Rinse Yellow Split Peas (1 cup) and Red Lentils (1 cup) until the water runs clear.

step 2 Rinse Yellow Split Peas (1 cup) and Red Lentils (1 cup) until the water runs clear.

step 3

In a medium pot that can hold at least 12 cups of liquid, combine Water (7 cups), split yellow peas and red lentils. Bring to a simmer.

step 3 In a medium pot that can hold at least 12 cups of liquid, combine Water (7 cups), split yellow peas and red lentils. Bring to a simmer.

step 4

Once it simmers, add diced carrot, onion, and 1/2 tablespoon of minced ginger. Boil for 30 minutes or until the red lentils are broken down.

step 4 Once it simmers, add diced carrot, onion, and 1/2 tablespoon of minced ginger. Boil for 30 minutes or until the red lentils are broken down.

step 5

In the meantime, in a medium pan toast your Garam Masala (2 Tbsp) until fragrant. Set garam masala aside.

step 6

In the same pan, on medium-high heat, add Butter (2 Tbsp). Sauté Sun-Maid Raisins (1/3 cup), remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.

step 6 In the same pan, on medium-high heat, add Butter (2 Tbsp). Sauté Sun-Maid Raisins (1/3 cup), remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.

step 7

Add Tomato Paste (3 Tbsp) and cook an additional 2-3 minutes.

step 7 Add Tomato Paste (3 Tbsp) and cook an additional 2-3 minutes.

step 8

Add garam masala and cook an additional 2-3 minutes.

step 8 Add garam masala and cook an additional 2-3 minutes.

step 9

Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the Coconut Milk (1 2/3 cups) to the pot. Simmer for 10 more minutes.

step 9 Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the Coconut Milk (1 2/3 cups) to the pot. Simmer for 10 more minutes.

step 10

Add beet greens and simmer for an additional 10 minutes.

step 10 Add beet greens and simmer for an additional 10 minutes.

step 11

Turn off the heat and add the juice from Limes (1 1/2), Fresh Cilantro (1/2 cup) and remaining sliced green onions. Enjoy!

step 11 Turn off the heat and add the juice from Limes (1 1/2), Fresh Cilantro (1/2 cup) and remaining sliced green onions. Enjoy!

Tags

Beans & Legumes

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