- 3 Tablespoons olive oil
- 1 ½ cups chopped onion (1 medium onion)
- 2 Tablespoons minced ginger
- 4 garlic cloves, minced
- ¼ cup finely chopped lemongrass
- 2 cups chopped carrot (about 3 medium)
- 1 ½ cups chopped celery (about 3 stalks)
- 1 lb dried lentils, rinsed (about 2 ½ cups)
- 15-16 ounces canned tomato sauce or crushed tomato
- 32 ounces (4 cups) low-sodium vegetable or chicken stock/broth (plus more if needed)
- 2 cups filtered water
- 1 Tablespoon curry powder
- Juice of ½ lemon (about 2 TBSP)
- ¼ – ½ teaspoon pink Himalayan or sea salt
- ¼ teaspoon cayenne pepper
- Chopped spinach or kale (optional)
- Pour lentils into a fine-mesh strainer and rinse under cool water until water runs clear. Set aside to drain while you prepare the vegetables.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, ginger, lemongrass, and ¼ teaspoon salt. Cook, stirring occasionally for about 5-8 minutes until onions are translucent
- Add in your celery, carrot, lentils, tomato sauce, broth, water, and spices. Increase heat and bring to a simmer. Cover, turn heat down to low and simmer for 30 to 40 minutes until lentils soften, adding more water or broth if needed.
- For a thicker soup, using an immersion blender, blend a few times to break up some of the lentils (or you could use a whisk or transfer a few cups to a blender).
- Add lemon juice, taste, and adjust seasonings if need be. Ladle into bowls and enjoy!
- Optional: add in chopped spinach or kale during last few minutes of cooking.
Serves 6-8. Per Serving (based on using vegetable stock):
Calories: 223 | Total Fat: 6 g | Total Carbohydrate: 41 g | Dietary Fiber: 15 g | Protein: 13 g