Print

Easy Curried Vegetable and Lentil Soup

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings 6

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 6 cups vegetable stock
  • 2/3 cup green lentils
  • 3 cups broccoli flowerettes
  • 2 carrots peeled and chopped
  • 1 parsnip peeled and chopped
  • 2 stalks of celery chopped
  • 2 tablespoons chopped fresh parsley

Instructions

  • Heat oil in a large saucepan over medium-high heat.
  • Cook the onion, curry powder and cumin for about 4 minutes or until onion softens.
  • Stir in the tomato paste and vegetable stock and bring to a boil stirring occasionally.
  • Reduce the heat to low and add the lentils.
  • Cover and simmer for 40 minutes.
  • Add the broccoli, carrots, parsnip and celery.
  • Cover and cook 30 minutes longer or until vegetables are tender.
  • Stir in parsley and serve.

Notes

This is an easy, hearty and satisfying soup with a mild curry flavour.
If you prefer spicier dishes more curry powder can be used. If you have leftovers store this soup in the fridge for up to 5 days – it tastes great reheated!