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Curried Lentil & Vegetable Soup

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Servings 4

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 leek finely sliced
  • 3 cloves garlic finely sliced
  • 1 carrot large, finely chopped
  • 3 celery sticks finely chopped
  • 1 tablespoon curry powder
  • 2 tomatoes medium, finely diced
  • 1 cup dried soup mix or red lentils
  • 3 cups water
  • 1 tablespoon soy sauce or tamari
  • 2 cups baby spinach or kale, shredded
  • sea salt & cracked black pepper

Instructions
 

  • Heat the olive oil in a medium–large saucepan. Add the leek and garlic and cook, stirring, until the leek softens. Add the carrot and celery and stir through for 2–3 minutes. Add the curry powder and cook, stirring, for 2 minutes.
    1 tablespoon extra virgin olive oil, 1 leek, 3 cloves garlic, 1 carrot, 3 celery sticks, 1 tablespoon curry powder
  • Add the tomatoes to the pan and stir through. Then add the soup mix, water and soy sauce. Bring to the boil, then reduce the heat to low and simmer gently for 15 minutes (until the lentils are tender). Turn off the heat.
    2 tomatoes, 1 cup dried soup mix , 3 cups water, 1 tablespoon soy sauce
  • Add the spinach and stir through. Season the soup well.
    2 cups baby spinach, sea salt & cracked black pepper

Keywords

Dinner, Lunch, Soup
Dairy Free, Egg Free, Gluten Free, Nut Free, Pescetarian, Vegan, Vegetarian
Dietary Pescatarian, Vegan, Vegetarian
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Member Free