Curry Potato Lentil Soup Recipes
CURRY POTATO LENTIL SOUP
Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).
Provided by Yummy Tummy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 1. Fry onions in olive oil until beginning to brown.
- 2. Add garlic, celery and carrots and cook until beginning to soften.
- 3. Add spices and cook until fragrant.
- 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
- 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
- 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
- 7. Devour, but don't let the potatoes burn your mouth!
Nutrition Facts : Calories 440.8, Fat 8.5, SaturatedFat 3.7, Cholesterol 0.1, Sodium 625.3, Carbohydrate 78.1, Fiber 12.4, Sugar 19.7, Protein 17.5
VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
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- Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
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