Curried Lentil Soup

This hearty soup is full of texture and spices that pair awesomely with the crunchy and fluffy whole grain pita.

Turmeric adds a subtle earthy flavor and bright color to anything it is added to. Turmeric is known for its many health benefits including its antioxidant and anti-inflammatory powers.

Curried Lentil Soup

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Print Recipe Pin Recipe

Servings

10 Servings

1x2x3x

Ingredients

• 3 – 4 tablespoons of coconut oil
• 1 teaspoon cumin seeds
• 1 onion finely chopped
• ¼- inch piece of fresh ginger minced
• 4 garlic cloves thinly sliced
• 5 stalks celery finely chopped
• ¼ teaspoon kosher salt
• Pinch of crushed red pepper or 1 fresh jalapeño, chopped
• 1 carrot finely chopped
• 1¼ cups dried French or green lentils picked through and rinsed well
• 1 tablespoon curry powder 2 teaspoons freshly grated turmeric, or 1 teaspoon dried turmeric and 3 curry leaves
• 3 cups winter squash peeled and chopped
• 3 or 4 quarts water or vegetable broth
• 3 tablespoons fresh cilantro roughly chopped

Instructions

• Warm coconut oil in a large pot.
• Add cumin seeds and toast until fragrant. Then add onion, ginger, garlic, celery, salt, and crushed red pepper; cook for 5 minutes.
• Add carrots, lentils, curry powder or turmeric, squash and water; cover with water and simmer until the lentils are just soft, about 15 minutes.
• Add cilantro at the end. Ladle into bowls and serve with warm pita bread..
• Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2013. Subscribe Now.
•