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Red Lentil Curry Soup with Potatoes, Carrots, and Spinach

Red lentil Soup with Potatoes, Carrots, Bell Pepper, and Spinach

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A hearty soup recipe which uses delicate red lentils along with potatoes and vegetables, and rich curry spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Indian
Ingredients Instructions

Ingredients
  

  • 1 1/2 cups Red Lentils rinsed and picked over
  • 2 Tbsp Olive Oil
  • 1 cup Red Onion Diced
  • 2 Carrots Diced
  • 2 Potatoes 1/4 inch Diced
  • 4 cups Broth Vegetable, Chicken, or Water
  • 2 Garlic Cloves Minced
  • 1/2 cup Bell Pepper Red, Green, Yellow, or Orange - Diced
  • 1 tsp Cumin
  • 1 Tbsp Curry Powder
  • 1/2 tsp Turmeric
  • 1 cup Coconut Milk Canned
  • 1 cup Fresh Baby Spinach Leaves
  • Salt & Pepper to taste

Instructions
 

  1. Heat the olive oil to large saucepan and add red onion. Saute for about 5 minutes. Add in the garlic and saute for one minute.
  2. Then add the carrots, potatoes, peppers, and red lentils to pan. Continue cooking for another minute or two.
  3. Make a well in the center of the mixture and add the spices. Toast for a minute until the spices become fragrant.
  4. Pour in the broth and season with salt and pepper to taste. Bring to a boil then reduce heat to simmer and cover. Cook for about 15 minutes.
  5. Add the coconut milk and spinach, cook and stir 5 more minutes.
  6. Serve in soup bowls, garnish with extra red onion (optional).

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