Curry Lentil Vegetable Soup has its origin in many Indian homes. However, in recent years, anyone in the comfort of their kitchen can do a food tour to India.
Lentil, the main ingredient for making this soup, is a good substitute for chickpea and offers many health benefits that the United Nations named it the food of the year. Lentils are rich sources of protein and iron which help to repair the body cells and give strong and healthy bones. They are also rich in fiber and help to improve the heart condition.
Since we are particular about healthy food here at Home on the Forefront, I thought, 'why not a lentil recipe?' That is how I came about making this delicious me colorful curry lentil vegetable soup.
This soup is easy and quick to make. More so, the smell from the kitchen while I made this dish was therapeutic!
How to Make Curry Lentil Vegetable Soup
2 tbsp avocado oil, or oil of choice
1 ½ tbsp yellow curry powder
6-10 cloves of garlic, minced
1 red onion, diced
2 C butternut squash cubed, the size of dice
3 C free range chicken broth, or broth of choice
1 C water
½ C green lentils, or color of choice
2 carrots diced
3 ribs celery diced
1 red bell pepper diced
1 inch chunk of ginger cut into thick coins, will be removed before eating
1 zucchini diced, reserved until the very end
Sea salt and fresh cracked pepper to taste
1 tsp apple cider vinegar, to finish
1 lemon, squeeze the lemon catching the seeds
Add avocado oil, curry powder, garlic, ginger and onion to a pot on med/high. Once it starts sizzling stir constantly and let go for two minutes. Then add broth, water, lentils and butternut squash to the pot. Place lid on pot, bring to a boil. Once boiling, uncover and simmer for 10 minutes.
While that’s going dice your veggies. Add carrots, celery, bell pepper and let simmer for another 10 minutes. It’s done once your lentils are soft. As soon as lentils are cooked turn off heat. Toss in zucchini. (This is a tip I learned from working at The Cheesecake Factory in downtown Chicago). Add vinegar and lemon juice. Then salt and pepper to taste.
If it feels like it takes a long time to get soft lentils then that means your beans have been sitting on the shelf for a long time. I really like buying from stores that have a good rotation when it comes to their dried beans. I know it sounds crazy but beans can get reeeaaaallly dry and those are the ones that take longer to cook. The great thing about lentils is that because they are small they don’t need to soak overnight and they cook relatively quick for a dried bean.
Dice your veggies when you find the time throughout the day, it makes the soup come together even quicker.
Wanna switch up the consistency. Break out your immersion blender and give a few quick zaps and that will create a rich creaminess without adding any dairy. If you don’t like chunky soups you could definitely puree the entire thing but it’s lovely to just to a few quick zaps to make it feel a bit richer.
SUGGESTIONS TO SWITCH IT UP
Use canned beans and omit the simmering stage in the beginning. Go straight to adding it all into the avocado oil and then once it’s simmered 10 minutes add the rinsed and drained beans.
Mix up the veggies.
Use your fave variety of vegetables. Diced eggplant, chopped fresh green beans, chopped asparagus, chopped cauliflower. Cooking is about having fun and experimenting in the kitchen so go for it and then make sure to come back and let me know what you tried. I love talking all things food with everybody!
Make it vegan and vegetarian by swapping out the chicken broth for veggie. That’s it! This is a very vegan friendly meal. Super simple swap.
If you like this curry lentil vegetable soup, you should try out Roasted Tomato Soup and Veggie Filled Grilled Cheese