Spiced Lentil Soup
I’m keeping this post short and simple just like the recipe because it is gorgeous outside and we all need some fresh air and a chance to run around. These hikes are for our benefit just as much as they’re for our dog Spark!
This refreshing soup is satisfying enough for dinner, but it’s one of my favourites for lunch too. I encourage you to pick up the fresh vegetables the next time you’re shopping, toss them into your crock pot and relax. The carrots, lentils and curry taste incredible together.
I’ve posted this recipe as part of Souper Sunday. Be sure to check out Deb’s post today when she shares the links to everyone’s great recipes. If you’d like to participate, click the badge for details.
Curried Lentil Soup
Prep:
15 minutes
Cook:
4 hours (low) or 2 hours (high)
Yield: 8-10 servings (prepared in 6.5 quart slow cooker)
- 2 cups diced potatoes
- 4 cups sliced carrots (sliced in half lengthwise and then cut into 1 cm pieces)
- 2 tsp salt
- 1⁄4 tsp ground black pepper
- 2 tbsp tomato paste
- 4 tsp green or red curry paste
- 2 cups dry whole red lentils (split will fall apart with the long cooking time)
- 5 cups vegetable broth (I used my homemade chicken stock)
- 5 cups water
- 2 cups sliced green onions
- 4 cups coarsely chopped spinach (or use baby spinach leaves)
Place the carrots and potatoes into the crockery.
Stir in the salt, pepper, tomato and curry pastes.
Add the lentils, broth and water
Cook on low for 4 hours (or high for 2 hours).
Stir in the green onions and spinach and cover and let stand for 10-15 minutes. (Until the spinach turns a vibrant green.)
