Name: Curry Lentil Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tsp olive oil; 1 quantity medium onion (, diced); 2 quantity garlic cloves (, crushed); 1 tsp curry powder; 1 tsp sweet paprika powder; 0.5 tsp ground coriander; 0.5 tsp garam masala; 0.25 tsp ground turmeric; 3 quantity medium potatoes (, cut into 1 cm cubes); 1 quantity zucchini (, finely chopped); 1 quantity carrot (, finely chopped); 1 cup dry red lentils (, soaked in hot water for 10 minutes); 2 quantity vegetable bouillon cubes; 4 cup water; 0.5 quantity lemon (, juiced); 1.5 cup unsweetened soy yogurt; 3 quantity vegan naans

Instructions

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1

Heat the olive oil (2 tsp) in a large pot over high heat. Cook the onion (1 medium) until golden, about 5 minutes. Add splashes of water as needed to deglaze the pan.
2

Then add cloves (2 garlic) and the curry powder (1 tsp), sweet paprika powder (1 tsp), ground coriander (0.5 tsp), garam masala (0.5 tsp), and ground turmeric (0.25 tsp), and cook for another 2 minutes.
3

Add the remaining soup ingredients: potatoes (3 medium), zucchini (1), carrot (1), dry red lentils (1 cup), bouillon cubes (2 vegetable), and water (4 cups). Simmer, partially covered, for 15 minutes or until the lentils and potatoes are cooked.
4

Optionally, for a creamier texture, use an immersion blender to purée some of the soup. Then add the lemon (0.5) juice.
5

Garnish as desired, serve hot with unsweetened soy yogurt (1.5 cups) and naans (3 vegan) and enjoy!