Channel the flavors of Indian dal with this generous veg-packed stew laced with ginger and garlic. Top with naan croutons for crunch and yogurt for richness.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tablespoon grated peeled fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon curry powder
- 1 tablespoon tomato paste
- 1 1/2 cups dried green or red lentils, picked over
- 4 carrots, thinly sliced
- 2 leeks, halved lengthwise, thinly sliced and well rinsed
- Kosher salt and freshly ground pepper
- 1 5-ounce package baby spinach (about 8 cups)
- 2 pieces naan bread Plain yogurt and fresh cilantro, for topping
Instructions
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
Nutrition Facts
| Calories | 520 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 620 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 17 grams |
| Protein | 24 grams |
| Sugar | 7 grams |
Reviews
So excited to make this soup. I bought a version of it at some grocery store once. Also my first time using leeks. A few modifications. I accidentally used all of the garlic in the soup which I believe I’ll do in the future! Didn’t have spinach so I used kale (chopped off hard stems). I added it in with the leeks and carrots and it cooked well. The 7 cups of water was absorbed by the lentils so I added a carton of veggie broth to thin out. Perfecto!
So good even my kids love it ! Very inexpensive and easy to make. I make it in the crock pot, leave out the leeks and add a bit of Cayenne. I prefer the red lentils. I serve it with the Naan on the side, hold the yogurt!
Added a tablespoon more curry to the dish and more garlic, but other than that I followed the recipe and it turned out perfect!