Cat Cora’s curried lentil soup
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Soup is amazingly freezer-friendly – double the recipe and freeze in pint-size containers for easy future meals.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 large, yellow variety, chopped
Garlic
6 clove(s), minced
Ground cumin
2½ tsp
Vegetable broth
6 cup(s)
Dry lentils
1½ cup(s)
Carrots
2 large, grated
Fresh thyme
4 sprig(s)
Curry powder
2 tsp
Cayenne pepper
1 tsp
Ground cinnamon
½ tsp
Bay leaf
2 leaf/leaves
Fresh lime juice
2 Tbsp, or more to taste
Kosher salt
1¾ tsp, or to taste
Black pepper
1¼ tsp, or to taste
Cilantro
¼ cup(s), fresh, for garnish
Instructions
1
Heat oil in a large soup pot over medium. Once hot, add onion; sauté until soft and translucent, 5-6 minutes.
2
Add garlic and cumin; cook, stirring frequently, until fragrant, about 1 minute.
3
Add broth, lentils, carrots, thyme sprigs, curry powder, cayenne pepper, cinnamon, and bay leaves. Increase heat to medium-high and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, 10-12 minutes. Stir in lime juice, salt, and pepper.
4
Remove bay leaves and thyme sprigs; serve garnished with cilantro.
5
Serving size: 1 heaping cup
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