Indian Spiced Lentil Soup
Try this lentil soup with curry powder, tumeric, ginger, jalapenos, and crushed tomatoes for a vegan soup recipe. Food blogger Sarah Spigelman of Fritos and Foie Gras shares this soup recipe from a collection of carnivore tested, vegan approved recipes.
- 1 pound lentils
- 2 boxes vegetable stock (32 fl oz)
- 1 large can crushed tomatoes (28 oz)
- 2 garlic cloves, diced
- 2 onions, diced
- 4 tbsp. curry powder
- 1 tbsp. turmeric
- 2 tsp. fenugreek
- 3 dried curry leaves
- 2 tbs. minced ginger
- 2 jalapenos, diced
- 2 tbs. sugar
- vegetable oil, salt, pepper to taste
- Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
- Add the jalapenos and continue to sauté for 10 minutes.
- Rinse the lentils thoroughly; running your fingers through the lentils to make sure that there is no grit or bad lentil hiding in there.
- You can pick out any “bad” lentils you see, but you mostly just want to rinse the lentils until the water runs clear.
- Now add all of your dry spices.
- Remove the curry leaves and discard.
- Add the can of crushed tomatoes.
- Add the vegetable stock.
- Add the lentils. Turn up the heat to bring the mixture to a boil and then reduce the heat to medium and let the dish simmer for 30 minutes, or until it has thickened considerably and the lentils are tender.
Sarah Spigelman is a New York City based writer, editor, and food blogger who is a fan of Arrested Development, warm weather, and any food spicy enough to make her cry. She loves Michelin-starred tasting menus, chili cheese Fritos, and everything in between. Her blog, Fritos and Foie Gras, chronicles her cooking, traveling, and dining adventures in NYC and beyond. You can follow her inner fat kid thoughts via her Twitter account.