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Curried Lentil Soup Recipe

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Curried Lentil Soup
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Ingredients

  • 1 tsp organic, nonGMO canola oil (or you can use grapeseed oil, or olive oil)
  • 1 cup chopped onion
  • 1 Tbsp minced fresh garlic (about 4 cloves)
  • 1 Tbsp minced peeled fresh ginger
  • 1.5 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • 3 cups vegetable broth, low sodium
  • 1.5 Tbsp balsamic vinegar
  • 16 oz package steamed lentils (see Trader Joe’s picture below)
  • 2 cups fresh baby spinach
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped fresh cilantro (use about 1 tsp per serving)
  • 1/4 cup plain 2% greek yogurt (use about 1 Tbsp per serving)
  • The Directions
  • Step 2: Add broth, vinegar and lentils. Increase heat to high, bring to a boil. Reduce heat, simmer 5 minutes.
  • Step 3: Take an immersion blender and blend the lentil mixture. Add in spinach, salt, and pepper to the pot, stir until spinach wilts.
  • Step 4: Stir in 2 Tbsp cilantro. Serve with yogurt and remaining cilantro.
  • This recipe literally took me 20 minutes to make – I couldn’t believe how easy and fast it was!
  • Print This!
  • Curried Lentil Soup
  • Serves 4: One serving is 1.5 cups of soup + 1 Tbsp yogurt.
  • Nutritional info per serving: 221 calories, 5g fat, 13.3g protein, 31.7g carbs, 11g fiber
  • The Ingredients
  • 1 tsp canola oil (or you can use grapeseed oil, or olive oil)
  • 1 cup chopped onion
  • 1 Tbsp minced fresh garlic (about 4 cloves)
  • 1 Tbsp minced peeled fresh ginger
  • 1.5 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • 3 cups vegetable broth, low sodium
  • 1.5 Tbsp balsamic vinegar
  • 16 oz package steamed lentils (see Trader Joe’s picture below)
  • 2 cups fresh baby spinach
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chopped fresh cilantro (use about 1 tsp per serving)
  • 1/4 cup plain 2% greek yogurt (use about 1 Tbsp per serving)

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