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Curried Red Lentil Soup

Course: Appetizer, lunch, Main Dish
Servings: 6 Servings

Ingredients

  • 2 tbsp olive oil
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 1/4 tsp smoked paprika
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1 + 1/3 cup small diced and peeled carrots
  • 2 cups chopped yellow onion
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1 small bay leaf
  • 1 cup red lentils rinsed and sorted
  • 2 tsp brown sugar
  • 6 + 1/2 cups chicken or vegetable stock
  • lemon wedges for serving
  • plain greek yogurt for serving
  • chili oil for serving (optional, but nice if you like a bit of heat!)

Instructions

  • In a large pot over medium heat, add the olive oil and the cumin, cinnamon, paprika, curry, and turmeric. Cook while stirring, about 1 minute, or until fragrant. Add the carrot, onion, and garlic and sweat until onion is translucent. Stir in the tomato paste, and cook about 2 minutes more.
  • Add the salt, bay leaf, lentils, sugar and stock, and bring to a boil over high heat.
  • Reduce heat to low and simmer uncovered 30-40 minutes, or until the vegetables and lentils are tender.
  • Remove from heat, remove the bay leaf, and puree with a stick blender. (Or, let cool to room temperature and puree in a blender in batches.)
  • Serve topped with a dollop of greek yogurt, a drizzle of chili oil, and lemon wedges.