Easy Curry Lentil Soup with greens

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Easy Curry Lentil Soup with greens

By @Nicoandlouise

⭐️ Ingredients
2 tablespoons olive oil
1 large onion chopped
2 carrots cut into discs
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes more or less to taste
5 cups (1.2 - 1.5 liters) vegetable broth or more if needed
1 can (15 ounces) (400 grams) crushed tomatoes
1 cup (200 grams) dry lentils, green or brown
1 pound (450 grams) potatoes peeled and cut into bite-size chunks
5 ounces (130 grams) kale or spinach, chopped
1 teaspoon salt or more to taste
2 twists black pepper
1 lime optional, to squeeze on top

INSTRUCTIONS
Heat 2 tablespoons olive oil in a large pot or Dutch oven. Add 1 large onion (chopped) and 2 carrots cut into thin slices and fry them gently for 3 minutes.

Add 3 cloves garlic (grated), 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes and fry for one more minute, stirring often.

Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dry lentils (rinsed), 1 pound potatoes (peeled and diced), 5 ounces kale (chopped), and season with 1 teaspoon salt and 2 twists black pepper.

Cover with a lid, bring to a boil on high heat, then crack the top open and let it simmer on medium heat for about 30 minutes or until the lentils are cooked. Stir occasionally.

Taste and adjust for salt and spices, then serve the soup in a bowl with a squeeze of lime or lemon on top and optionally some fresh cilantro or parsley.