This red lentil stew has the perfect balance of being spicy and subtly sweet.
It's best served on top of a bed of spinach. If you are not living with a high level of insulin resistance, top your serving with a little diced avocado to round out the flavors.
Curried Red Lentil Soup
- 2 cup red lentils, rinsed
- 4 cup vegetable broth (homemade or low-sodium)
- 1 large onion, chopped
- 2 medium sweet potatoes, diced
- 0.5 cup chopped celery
- 0.5 cup chopped carrots
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 jalapeño or serrano pepper, seeds removed, diced (optional - this brings a lot of heat!)
- 0.25 cup fresh cilantro, chopped
- 1 tbsp lemon juice
- Place red lentils and water (or vegetable broth) into a large pot and bring to a boil, then reduce to a simmer.
- Add sweet potatoes, celery, carrots, garlic, ginger, and spices (and pepper if you want it spicy!). Cover and cook for 15-20 minutes until lentils and potatoes are soft.
- Stir in cilantro and lemon juice.
- Transfer half of soup to a blender and blend until smooth, or use an immersion blender to blend approximately half of the soup, leaving some texture and chunkiness.
- Serve and enjoy! Top with freshly ground black pepper, if desired.