Curried Lentil-Vegetable Soup

Total Time:
50 min
15 min
35 min

4 servings

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon grated peeled fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon curry powder
  • 1 tablespoon tomato paste
  • 1 1/2 cups dried green or red lentils, picked over
  • 4 carrots, thinly sliced
  • 2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
  • 1 5 -ounce package baby spinach (about 8 cups)
  • 2 pieces naan bread Plain yogurt and fresh cilantro, for topping
  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.

  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.

  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.

  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fleuri's Curry Lentil Soup

    Recipe courtesy of Rachael Ray