Indian-Spiced Lentil Vegetable Soup
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (31)

Indian-Spiced Lentil Vegetable Soup

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 20%
CARBS 34G65% OF CAL
7G FIBER7G SUGAR20G OTHER
FAT 5G21% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming lentil and vegetable soup seasoned with garam masala and thyme, finished with kale and lime. Hearty, aromatic, and wholesome. Filling enough for a main course.

mainindiansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 ½ tablespoon olive oil
  • 1 large red onion (diced)
  • 4 stalks celery (diced)
  • 1 large carrot (diced, or two medium size carrots)
  • 5 cloves garlic (minced)
  • 26 ounces fresh tomatoes (chopped - you can also use a 28oz can diced tomatoes and drain the liquid - (737g))
  • 1 cup dried brown lentils (7.1 ounces/200g, picked over, rinsed and dried)
  • 1 tablespoon garam masala
  • salt & pepper to taste (I use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper)
  • 6 cups vegetable broth
  • 2-3 sprigs thyme (to be removed at the end)
  • 1 cup kale (roughly chopped)
  • 2 tablespoons lime
  • Toppings (Optional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread)
PREP
20M
SODIUM
683MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.