Posted on August 30, 2017
Calling all Curry Fans! This Indian Vegetable Lentil Soup is for you. Just look at those colours! Amazing Indian Vegetable Lentil Soup is made with black lentils, onion, garlic, fresh ginger, carrots, celery, baby potatoes, whole cherry tomatoes, curry powder, paprika, extra cumin, salt, pepper and water.
It doesn’t get much healthier than this soup. Or more scrumptious.
This is a FRAGRANT curry soup! Your house will smell of wafting spices, in fact the aromas will seep under your front door and your neighbours will be coming over to find out what you’re cooking up that smells so heavenly. For reals.
In fact the lovely old lady that lives next door to me is always cooking up delicious smelling stews and making me feel very hungry, so it’s pay back time.
In reality, I’ll probably take her some Amazing Indian Vegetable Lentil Soup later today, because she is so sweet, and I like to share my cooking with her. She’s a fan of my homemade breads which, btw, go amazingly with this soup!
Check them out…My No Knead Multi-Seed Potato Bread and my Simple Zucchini Feta Soda Bread. Try these soups soon too – my Hearty Black Pepper Mushroom Chickpea Soup, my Nutritious Red Pepper Carrot Soup, my Clean Eating Carrot Turmeric Ginger Soup, my Cozy Up Tomato & Butternut Squash Soup, my Healthy Homemade Celery Carrot Chicken Soup and my Simple Cauliflower Potato Celery Soup.
You won’t be sorry!
A delicious chunk of homemade, healthy bread dipped into this incredibly flavoursome, mind-blowingly healthy soup…Heavely, just HEAVENLY.
Some weeks it’s harder to come up with recipes than others…Normally the ideas flow freely and I have too many ideas and not enough days. But this week I struggled a little bit. There is a lot going on for me at the moment, with house hunting (more like cottage hunting) and everything that a move entails, my appetite has been lower than usual.
Completely shocking, I know! For food to not be my number one priority is a bit strange, but such is life – sometimes we have these lulls.
So I challenged myself to make food this week that I would be excited to eat even when I’m not completely convinced that I need to be eating 3 square meals a day. It worked! I thought of making a curry soup, and felt totally inspired to get cooking!
I’m definitely very excited to eat this Amazing Indian Vegetable Lentil Soup again and again!
I guess we can class this as “healthy comfort food”, because it is very comforting, very inviting and very delicious.
I hope that you too will turn to this soup when you don’t have as much of an appetite as usual, for whatever reason. It should get you back on track in no time.
This soup takes 20 minutes to prepare and 30 minutes to cook – simmering away on the hob until the lentils and veggies are tender and all the flavours have come together.
One batch makes enough for 6 people and it’s very easily doubled to make a large batch if you have a big casual gathering. I always think that soup and bread is the perfect meal to serve close friends or family, it conjures up such homey, happy vibes!
Whether you try this Amazing Indian Vegetable Lentil Soup with homemade bread, or on its own, I’m sure you will love the ease of making it, and the deliciousness of eating it!
Be sure to let me know what you think in the comments!
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 3 celery sticks chopped
- 2 carrots peeled and chopped
- 6 baby potatoes chopped (skins on) or 3 regular potatoes
- 4 tbsp curry powder good quality
- 1 tsp paprika
- 1 tsp cumin
- 4 bay leaves
- 1 240 g tin whole cherry tomatoes or chopped tomato
- 1 cup black lentils
- 4 cups water
- Salt and ground black pepper to taste
Heat olive oil in a large saucepan, fry the onions until soft then add the garlic and ginger and fry for another minute.
Now add the celery, carrots and potatoes and stir fry for about 3 minutes. Stir in the curry powder, paprika and cumin and cook, stirring for 1 minute. Add the bay leaves.
Pour in the tinned tomatoes, lentils and water. Bring to the boil, then turn the heat down to medium and allow the soup to simmer for 30 minutes, or until the lentils and vegetables are tender. Remove the bay leaves and season with salt and ground black pepper to taste.
Serve hot and enjoy!