Curry Lentil Soup

This one-pot vegan curry lentil soup is easy to prepare and perfect for a quick dinner on a chilly evening. Recipe is from The Stingy Vegan so it’s very economical! Serves 4-6 (can be served as-is in a bowl or over rice).

Ingredients

• 1 tablespoon oil

• 1 medium onion diced

• 2 cloves of garlic finely diced

• 2 tablespoons finely diced ginger - $0.24

• 1 tablespoon curry powder (adjust depending on how strong your curry powder is)

• ½ teaspoon cayenne pepper (optional if your curry powder is not spicy)

• 2 medium carrots peeled and small diced

• 2 medium potatoes peeled and small diced

• ¾ cup (170 grams) dried brown lentils rinsed

• 3 cups (710 ml) vegetable stock

• 4.5 oz (125 grams) frozen chopped spinach

• 1 (13.5 oz / 400 ml) can coconut milk

• 1 teaspoon salt or to taste

Instructions

1. Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the ginger and garlic and fry another 30 seconds to a minute, or until soft.

2. Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas.

3. Add the carrots, potatoes, lentils and vegetable stock. Raise the heat to bring it to the boil then cover and reduce the heat to minimum.

4. Allow to simmer, covered, very gently until the lentils are tender – about 30 minutes. Check on it from time to time to ensure the lentils are submerged. Add more stock or water to keep them submerged if necessary.

5. Once tender add the frozen spinach, coconut milk and salt. Raise the heat to medium and allow to cook for another couple of minutes until hot.

6. Enjoy!

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