Lentil Curry

• servings: 6 servings
• total time: 55 minutes

Ingredients

2 tbsp olive oil

1 onion, chopped (white, brown, yellow)

2 garlic cloves, minced

1 large carrot (, chopped, about 1 1/4 cups)

2 celery ribs (, chopped, about 1 1/4 cups)

2 cups / 400g dried lentils (, green or brown, rinsed, Note 1)

400g / 14 oz crushed tomato

1 ½ litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium) - we did water plus 1 bouillon cube

1 1/2 tsp cumin powder

1 tsp curry powder

10 twists of black pepper

Salt to taste

2 cups chopped kale

2 small packages of paneer

Directions

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.

Add celery and carrot. Cook for 7 - 10 minutes (on 7) or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.

Add spices, lentils, stir. Tomatoes, stir. Water, stir.

Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low (on 5). Simmer for 35 - 40 minutes or until lentils are soft.

Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.

Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper.

Add kale and paneer

Enjoy with bread and cream cheese

Notes

Very thick, mb try to change ratios for soup

Nutrition

• Serving Size: 421 g
• Calories: 311 kcal
• Total Fat: 5 g
• Sodium: 111 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 22 g
• Total Sugars: 5 g
• Protein: 18 g