CURRY LENTIL SOUP
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming curry soup of lentils, carrots, potatoes, and tomatoes spiced with curry paste and cumin, with wilted greens at the end. Nourishing and adaptable to your cooking method.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tablespoon tomato paste or red curry paste
- 3 cloves garlic, minced or 1 teaspoon garlic powder
- 1 – 2 tablespoons curry powder, to taste
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes, optional
- 1 can (15 oz) diced tomatoes with juice or 2 – 3 roma tomatoes, diced
- 2 bay leaves
- 1 1/2 cups lentils (brown or green – see notes)
- 3 medium potatoes, diced 1/2 inch cubes
- mineral salt & pepper, to taste
- 6 cups water or vegetable broth (or combo)
- 1 bunch or 2 large handfuls of greens (I used baby kale & spinach)
- lemon wedges, to serve
- chopped cilantro, to serve
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 292mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1725mg
- Calcium
- 158mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.