Lentil Soup Recipe:
Curried Red Lentil-Spinach Soup Recipe
This lentil soup recipe makes a hearty and delicious quick meal.
Unlike most other legumes, lentils do not have to be presoaked before cooking them. That means that you can whip up a batch of this tasty soup in no time at all.
It also means that opening a can of lentils takes almost as much time as cooking them from scratch! Don't bother with canned lentils - they almost always have added salt, they are more expensive than cooking dried lentils, and they don't taste as good anyway!
I like using red lentils, because they cook even faster than the other varieties. I can have this tasty meal on the table in less than half an hour.
Check that you have these staples at home
- olive oil
- canned tomato paste
- curry powder
- prepared vegetable stock
- dried red lentils
Buy these fresh ingredients
- green onions
Get out your equipment
- a large saucepan
- a cutting board and sharp knife
- a can opener
- a large bowl
- a vegetable peeler or brush
- Nice to have but not necessary
- measuring cups and spoons (if not, just estimate)
The lentil soup recipe
1 Tbsp/15 mL olive oil
4 green onions, chopped
3 medium carrots, diced
1 medium potato, diced
1 Tbsp/15 mL tomato paste
1 tsp/5 mL curry powder
2 1/2 cups/375 mL vegetable stock
2 1/2 cups/375 mL water
1 cup/250 mL dried red lentils
2 cups/500 mL (packed) fresh spinach, stems removed
In a large saucepan, heat the oil over medium heat.
Add the green onions, carrots and potato.
Cook, stirring occasionally, for about 5 minutes, until the onions are soft.
Stir in the tomato paste and curry powder.
Add the stock, water and lentils.
Bring to a boil.
Reduce heat, cover and simmer for about 15 minutes.
Meanwhile, wash the spinach in a large bowl.
Chop the spinach.
Check the soup.
Are the lentils tender? If so, add the spinach.
If not, let cook a bit longer, testing regularly until the lentils are done and then add the spinach.
Stir to mix.
- Use another vegetable oil in place of the olive oil.
- Use minced sweet onion instead of chopped green onion.
- Use green lentils - but be aware that they will take longer to cook.
Ideas for making this recipe your own
- Try using other leafy greens in place of the spinach. How about Swiss chard, or kale?
- Add whatever vegetables you have on hand. Does frozen corn appeal to you? How about peas?
- Make your own homemade
- If your potato is thin skinned, there is no need to peel it. Just scrub it well.
- Be sure to wash the spinach well. Spinach tends to be quite muddy! (Of course, you could always buy prewashed spinach - but it is more expensive.)
Serve this dish with