Merfeld-Jewell Recipes

Curry Lentil Soup

Recipe inspired by Tare Market’s Curry Soup Mix

Ingredients:

• Protein of choice (optional, chicken and tofu both work well)
• 1 can coconut milk
• 1 onion
• 2-3 carrots
• 2-3 stalks of celery
• Garlic (we use pre-minced jarlic)
• Spinach (fresh or frozen)
• 1 cup green lentils
• 1 cup red lentils
• 6 cups stock (we typically use 6c water and 2 heaping tablespoons chicken Better Than Bouillon)
• 2-3 bay leaves
• Curry powder
• Garam masala
• Onion powder
• Garlic powder
• Red pepper flakes
• Salt
• Pepper
• Optional toppings: lemon juice, spicy chili oil, Fritos

Directions:

1. Dice onion, carrot, and celery. Carrot and celery can be combined. If using fresh spinach, roughly chop and set aside for later.
2. If using tofu, chop into bite-sized cubes.
3. Heat oil in a stock pot, then saute onions until translucent.
4. Add carrots and celery and cook until tender (a few minutes).
5. Add garlic and stir, heating until fragrant.
6. Add broth, coconut milk, lentils, and seasonings to taste.
7. If adding protein, add now. If using frozen spinach, add now.
8. Bring up to a rolling boil, then turn down to a simmer and stir occasionally. Cook until lentils are tender, approximately 25 minutes.
9. If using fresh spinach, add and cook for 3 more minutes. If using chicken, remove and dice or shred and return to soup.
10. Serve! Top with a splash of lemon juice, drizzle of chili oil, and/or Fritos as desired.