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RECIPE

Curry Lentil & Vegetable Soup

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Lentil and Vegetable Soup might be the coziest thing I can think to curl up with! Made with just the right amount of warming curry flavor, this soup is full of veggies + plant protein from lentils and chickpeas. Made in one pot in about 30 minutes, it is the perfect end to your day.

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ABOUT

Dashed Trail
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PREP TIME

10 MINS

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COOK TIME

30 MINS

SERVINGS

6 SERVINGS

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– Heat the oil in a large pot over medium heat. Once the oil is hot, toss in the onions and carrots. Cook until tender and onions appear translucent. 

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1

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– Add the minced garlic to the pot and continue to stir over heat for another minute. – Stir in curry powder and salt. Add lentils, potatoes, and broth. Stir to combine.

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2-3

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– Bring mixture to a boil. Lower heat to medium and simmer covered until lentils are tender.

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4

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– While lentil mixture simmers, add chickpeas, lemon juice, and broth to a food processor and puree until smooth.

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5

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– Once lentil mixture has finished simmering, remove from heat. Stir in chickpea mixture.

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6

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– Add butter and roughly chopped spinach. Stir in and let the butter melt and spinach wilt in the hot soup. Taste and season with pepper and extra salt if needed.

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7

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– Garnish with green onions and enjoy immediately. Let leftovers cool completely. Store leftovers in fridge or in freezer.

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8

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ENJOY!

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AUTHOR

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