Lentils are the Jillian Michaels of seedy things, a powerhouse–just a little less angry looking. They have a ton of protein, fiber and iron and are very filling. I saw this recipe on Oh She Glows and stared at it for way too long before I could find the time to make it. My apartment may reek of curry, but it’s totally worth it. This soup is awesome and so inexpensive to make. Not to mention, it’s completely vegan.
Adapted from Oh She Glows
Ingredients:
- 2 tablespoons olive oil
- 1.5 cups chopped onion (approx 1 medium onion)
- 1 large carrot, chopped
- 2 large garlic cloves, finely chopped
- 1.5-2 tablespoons curry powder
- 1 cup uncooked green lentils, rinsed and picked over
- 4 cups water
- 1 tablespoon fresh lemon juice
- Kosher salt & black pepper, to taste
Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.
Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.
Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.
When lentils are tender, blend half the soup in the blender and return to pot with unblended soup. Season to taste with salt, pepper, and additional curry powder, if desired.
Makes 4 servings at around 200 calories each.
