Curried Spiced Lentil Tomato Soup

Red Lentils Brown Onion Garlic Clove Carrots Curry Powder Ground Cumin Ground Turmeric Chopped Tomatoes Vegetable Stock Lemon Fresh Coriander Greek Yoghurt
  • Step 1.

    Rinse 250 grams of red lentils under cold water until the water runs clear. Set aside.

  • Step 2.

    Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 diced carrot. Cook until the vegetables start to soften, about 5 minutes.

  • Step 3.

    Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground turmeric. Cook for 2 minutes until the spices are fragrant.

  • Step 4.

    Pour in 800 grams of chopped tomatoes and 1.5 liters of vegetable stock. Add the rinsed lentils. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.

  • Step 5.

    Optional: For a smoother soup, use an immersion blender to puree the soup to your desired consistency.

  • Step 6.

    Stir in the juice of half a lemon, and season with salt and pepper to taste. Adjust the seasoning as needed, adding more curry powder or spices for a stronger flavor.

  • Step 7.

    Serve the soup hot, garnished with fresh chopped cilantro and a dollop of yogurt (or a vegan alternative) if desired.