Lentil Curry Soup

Name: Lentil Curry Soup
Total time: 50 min
Yield: 10 Servings
Ingredients: 2 tablespoons olive oil; 🧅 1 onion, diced; 🧄 3 cloves garlic, chopped; 🥦 1 cup broccoli florets; 4 stalks celery, chopped; 🥔 1 baking potato; 5 cups vegetable broth; 1 ½ cups cooked white rice; 1 ½ cups uncooked green lentils; 2 teaspoons curry powder

Cost $10, save $15

Source: Recommended by CookPal

50 Min
10 Servings
$10

Lentil Curry Soup

Cost $10, save $15

Source: Recommended by CookPal

50 Min
10 Servings
$10

INGREDIENTS

Cooking Oils
- 2 tablespoons olive oil
Vegetables
- 🧅 1 onion, diced
- 🧄 3 cloves garlic, chopped
- 🥦 1 cup broccoli florets
- 4 stalks celery, chopped
- 🥔 1 baking potato
Stocks and Broth
- 5 cups vegetable broth
Grains and Lentils
- 1 ½ cups cooked white rice
- 1 ½ cups uncooked green lentils
Spices
- 2 teaspoons curry powder

STEPS

Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli, and celery; cook and stir until tender.

Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender.

Transfer the potato and vegetables to a food processor and blend until smooth.

Return to the pot and bring to a boil.

Add the cooked rice, lentils, and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

NUTRIENTS

Per 1 serving

🔥

201

Calories

10
Protein
33
Carbs
4
Fats

💡 Serve the soup with pita bread or chips for extra crunch and flavor.You can store leftovers in the fridge for up to 3 days—it’s perfect for meal prep.To make the soup vegan, ensure that the vegetable broth does not contain animal-based ingredients.