| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 5 to 6 cloves garlic, finely chopped or grated
- 1 small carrot, peeled and finely chopped
- 1 small chile, seeded and finely chopped
- 1 large shallot, finely chopped
- 1 1/2 cups yellow, red or green lentils
- Salt
- 2 rounded palmfuls curry powder blend or Ras el hanout
- 1 quart chicken or vegetable stock-in-a-box
- 2 to 3 cups water
- 1 bundle farm spinach, trimmed, washed and dried, coarsely chopped
- Naan bread
- 2 tablespoons butter, melted
Instructions
- Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, chile and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal.
- Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.
Reviews
I love this soup…right on with the flavor…very filling!
Curry fragrance and flavor is so appetizing! Chop chop, stir, and wait. It didn’t take 45 min for lentil to soften. I think I am going to try making it in a crockpot next time.
Delicious, hearty, and healthy soup! One of our family favorites. I don’t bother to Puree it…it is just as good : )
This was my first attempt with this recipe, It went together rather quickly. Cooking, went well. I did not change anything, except my opinion of the color of the soup. I thought with that color it could not taste good. It was great. Thanks for sharing the recipe.
I was wanting to make something with lentils and Madras Curry. This was really easy and it’s pretty healthy too. Added a teaspoon of habanero pepper sauce and substituted fresh chopped kale for the spinich. The crunch in the kale made the texture more appealing. Love this one!
I thought this recipe was just delicious! The only thing I added to the recipe was some crushed red pepper flakes. Even my husband enjoyed this soup and he is a huge carnivore!
This was a quick and easy, flavorful soup. I simmered it with leftover smoked turkey to make it a heartier main dish. I found that the smoked flavor of the meat worked well with the curry.
I’m always looking for recipe’s that use curry. It is a very healthy spice with loads of flavor, great taste, and so so hearty and healthy (especially with the wilted spinach at the end. This recipe is awesome! I give it 5 stars. Thanks Rach