Lentil Curry Soup

This recipe allows for enormous variety, as you can substitute the specified vegetables for other roots vegetables in season, or for any particular vegetables that you like.


Serves 4


3 carrots, chopped

2 stalks celery, chopped

1 leek, chopped

1 cup broccoli, chopped

1 zucchini, chopped,

1/2onion, chopped

1 ½ cups green lentils

3 teaspoons curry powder

1 cup parsley, chopped

2 whole bay leaves chopped


vegetable broth (optional)


Place the carrots ,celery, leek, broccoli, zucchini, onion, lentils, curry powder into a large pot with the water and broth (equal parts water and the broth to cover vegetables). Simmer until the lentils and carrots are cooked about 50 minutes.

Top with parsley and bay leaves.

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