Curried Red Lentil Soup | PC.ca

Curried Red Lentil Soup

A bowl of creamy, yet textured, orange lentil soup garnished with coriander leaves

PC Organics Red Lentils

Curried Red Lentil Soup

Red lentils cook quickly and there’s no need to soak them. Madras curry powder is sweet and mild; o...

Red lentils cook quickly and there’s no need to soak them. Madras curry powder is sweet and mild; other curry powders may result in a bitter tasting soup.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Vegan, Asian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Lentils
  • Calories

    180 cal

  • Total Fat

    3 g

  • Saturated Fat

    0.4 g

  • Sodium

    350 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    8 g

  • Protein

    11 g

Curried Red Lentil Soup

A bowl of creamy, yet textured, orange lentil soup garnished with coriander leaves

PC Organics Red Lentils

  • Calories

    180 cal

  • Total Fat

    3 g

  • Saturated Fat

    0.4 g

  • Sodium

    350 mg

  • Total Carbohydrate

    32 g

  • Dietary Fiber

    8 g

  • Protein

    11 g

How to make

Ingredients

  • 1-1/4 cups (300 mL)

    PC® Organics Red Lentils
  • 2 tsp (10 mL)

    Extra virgin olive oil
  • 1-1/2 cups (375 mL)

    Diced onion
  • 1-1/4 cups (300 mL)

    Diced carrots
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1 tsp (5 mL)

    Minced garlic
  • 3/4 tsp (4 mL)

    Minced ginger root
  • 1 tbsp (15 mL)

    Mild yellow curry powder, preferably Madras
  • 4 cups (1 L)

    Low-sodium vegetable broth
  • 2 tsp (10 mL)

    Fresh lime juice
  • 2 tbsp (25 mL)

    Chopped fresh coriander

How to make

  • Step 1

    Rinse and drain lentils; set aside.

  • Step 2

    Heat oil in large saucepan over medium heat; cook onion, carrots, salt and pepper for 5 minutes, stirring frequently. Stir in garlic, ginger and curry powder; cook, stirring frequently, for 4 to 5 minutes or until spices are very fragrant and onions are tender.

  • Step 3

    Stir in lentils; cook for 1 minute or until heated through. Pour in broth and 2 cups (500 mL) water, stirring to combine. Increase heat to medium-high; bring soup to a simmer then reduce heat to medium. Simmer uncovered for 25 to 30 minutes or until lentils are very tender. Remove from heat.

  • Step 4

    Blend using an immersion hand blender, or in batches using a standard blender, for 20 to 30 seconds or until soup is slightly creamy but still chunky. Stir in lime juice and coriander; serve garnished with additional coriander if desired.

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