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Curried Red Lentil Veggie Soup
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Curried Red Lentil Veggie Soup

I had a lot of veggies in my fridge from a recent CSA delivery, so I really loaded this soup with a lot of vegetables. Don't let that dissuade you from trying this! Pick your favorite options or whatever you have on hand. Soups are a great way to express your creativity in the kitchen!

Servings 5

Ingredients

  • 1 Tbsp ghee
  • 2 leeks sliced thinly, white parts only
  • 2 cloves garlic mined finely
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 1 1-inch piece (or larger) gingerroot peeled and minced
  • 1 Tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 1/3 cups red lentils rinsed well
  • 5 cups homemade vegetable broth or broth of your choice
  • 1 head cauliflower cut into florets
  • 1 red bell pepper chopped
  • 1 bunch Swiss chard stemmed and chopped
  • sea salt to taste

Instructions

  1. Heat a large soup pot over medium heat. Add ghee and allow to melt. Add leeks, garlic, celery and carrots. Sauté until vegetables are soft, about 5 minutes. Add fresh ginger, garam masala, cumin and coriander. Cook for another couple minutes, stirring constantly.

  2. Add red lentils and vegetable broth (or broth of choice). Bring to a boil. Reduce heat to low and simmer covered for about 5 minutes. Add cauliflower florets. If needed, add water to make sure cauliflower is submerged. Simmer covered for another 15 minutes.

  3. Add red bell peppers, Swiss chard and sea salt, to taste. The amount of sea salt used will depend on your broth. If you're using homemade broth with no salt, start with 1 1/2 tsp of sea salt. Taste and adjust accordingly. Continue to simmer uncovered for another 5-10 minutes, until Swiss chard is wilted and red bell peppers are cooked.

Recipe Notes

You can always add a cooked whole grain to your bowl of soup - like quinoa, brown rice. I recommend adding it to individual bowls, instead of the whole pot. It doesn't keep as well if you have leftovers.