Lentil Curry Soup by @strongerwithus.co.uk

55 min

4 servings

🫘

200 g

Brown lentils

🍲

700 ml

Vegetable stock

🧅

150 g

White onion

🥕

70 g

Carrot

🥬

40 g

Celery

🍛

5 ml

Curry spice seasoning

🫙

2.5 ml

Cumin

🫙

2.5 ml

Turmeric

🫚

5 ml

Ginger

🍋

1 whole lemon

Lemon

🥬

200 g

Kale

  1. Peel
    • white onion
    • carrot
    • celery

    Peel the white onion and carrot, then chop the onion, carrot, celery, and kale into bite-size pieces.

  2. Add
    • white onion
    • carrot
    • celery

    Add the chopped white onion, carrot, and celery to a large cooking pan over moderate heat.

  3. Stir
    • curry spice seasoning
    • Ginger

    Stir in 1 teaspoon curry spice seasoning, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1 teaspoon grated ginger.

  4. Pour
    • vegetable stock

    Pour in 700 ml vegetable stock and bring the mixture to a gentle simmer.

  5. Juice
    • lemon

    Juice the whole lemon and stir all of the lemon juice into the simmering stock.

  6. Add
    • brown lentils
    • kale

    Add 200 g brown lentils and the chopped kale to the pan.

  7. Stir
    • brown lentils
    • kale

    Stir well and simmer over moderate heat for about 40 minutes, until the lentils are tender.

  8. Ladle
    • mango chutney
    • cooked rice

    Ladle the soup into four bowls and serve each portion with mango chutney and cooked rice.

Lentil Curry Soup by @strongerwithus.co.uk

55 min

4 servings

🫘

200 g

Brown lentils

🍲

700 ml

Vegetable stock

🧅

150 g

White onion

🥕

70 g

Carrot

🥬

40 g

Celery

🍛

5 ml

Curry spice seasoning

🫙

2.5 ml

Cumin

🫙

2.5 ml

Turmeric

🫚

5 ml

Ginger

🍋

1 whole lemon

Lemon

🥬

200 g

Kale

Preparation Steps

  1. Step 1/8

    Peel the white onion and carrot, then chop the onion, carrot, celery, and kale into bite-size pieces.

    🧅white onion
    🥕carrot
    🥬celery
    🥬kale
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Add the chopped white onion, carrot, and celery to a large cooking pan over moderate heat.

    🧅white onion
    🥕carrot
    🥬celery
    🥄wooden spoon

  3. Step 3/8

    Stir in 1 teaspoon curry spice seasoning, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and 1 teaspoon grated ginger.

    🍛curry spice seasoning
    🫙ground cumin
    🫙ground turmeric
    🫚grated ginger
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/8

    Pour in 700 ml vegetable stock and bring the mixture to a gentle simmer.

    🍲vegetable stock
    🥛measuring jug
    🥄wooden spoon

  5. Step 5/8

    Juice the whole lemon and stir all of the lemon juice into the simmering stock.

    🍋lemon
    🍋citrus juicer
    🥄wooden spoon

  6. Step 6/8

    Add 200 g brown lentils and the chopped kale to the pan.

    🫘brown lentils
    🥬kale
    🥄wooden spoon

  7. Step 7/8

    Stir well and simmer over moderate heat for about 40 minutes, until the lentils are tender.

    🫘brown lentils
    🥬kale
    🥄wooden spoon

  8. Step 8/8

    Ladle the soup into four bowls and serve each portion with mango chutney and cooked rice.

    🥣mango chutney
    🍚cooked rice
    🥄ladle

Composition

Ingredients

Types

Legumes, Broth, Vegetables, Spices, Fruits, Leafy greens

Ingredients

Brown lentils, Vegetable stock, White onion, Carrot, Celery, Curry spice seasoning, Cumin, Turmeric, Ginger, Lemon, Kale

Notes

Curry spice seasoning (amount not given), Cumin (amount not given), Turmeric (amount not given), Ginger (grated, amount not given), Lemon (juice squeezed in whole), Kale (one bag)

Allergens

Celery

Dietetics

Dietary regimen

Vegetarian, Low-fat, High-fiber, Plant-based

Calories

394 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 72g, Dietary fiber: 16g, Fat: 2.5g, Sugars: 11g

Nutritional Information

Minerals

Iron: 7.2mg, Potassium: 1030mg, Calcium: 155mg, Magnesium: 88mg, Sodium: 610mg

Vitamins

Vitamin A: 720µg RAE, Vitamin C: 73mg, Vitamin K: 390µg, Folate: 210µg DFE, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, citrus juicer, measuring jug, measuring spoons, ladle

Appliances

Stove

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Cold weather meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@strongerwithus.co.uk

Origin

Cuisine

Indian

Geographic

to inform

Various

Aspect

Texture

Tender, Hearty, Brothy, Soft

Flavors

Earthy, Warm, Savory, Tangy, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C / 40°F,Store rice separately when possible), freezer : 3 months (Freeze in airtight, freezer-safe portions,Freeze without rice for best texture,Thaw in the refrigerator before reheating)