One-Pot Curry Lentil Soup
One-Pot Curry Lentil Soup might be the coziest thing I can think to curl up with! Made with just the right amount of warming spice, this soup is full of flavor while still staying family friendly. Made in one pot in about 30 minutes, it is the perfect end to your winter day.
Servings: 5 servings
- 2 tbsp coconut oil, olive oil or avocado oil
- 1 medium yellow onion peeled and diced.
- 2 cups carrots diced
- 2 cloves garlic minced (or to taste)
- 1 tbsp curry powder (or to taste)
- 1 cup French green lentils
- 4 1/4 cups broth divided
- 1 1/2 cups cooked chickpeas drained and rinsed
- 1 tbsp fresh lemon juice
- 2 tbsp ghee, coconut oil or butter
- 1 1/2 cups washed and diced potato
- 1 tsp salt (or to taste)
- black pepper to taste
- green onions, diced (optional)
Heat the coconut 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.
Add the minced garlic to the pot and continue to stir over heat for a few more minutes.
Stir in curry powder and salt. Add lentils and 4 cups of cups broth. Stir to combine.
Bring mixture to a boil. Lower heat to medium and simmer covered for 20 minutes (or until lentils are tender).
Add potatoes to the soup and cook an additional 10 minutes.
While lentil mixture simmers, add chickpeas, lemon juice, and1/4 cup broth to a food processor and puree until smooth.
Once lentil mixture has finished simmering, remove from heat. Stir in chickpea mixture. Add ghee/butter/coconut oil. Taste and season with pepper and extra salt if needed. Garnish with green onions and enjoy immediately.
Store leftovers in fridge for up to 5 days or in freezer for months to come.
Calories: 401kcal | Carbohydrates: 54g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 614mg | Potassium: 1134mg | Fiber: 19g | Sugar: 7g | Vitamin A: 8733IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 7mg