Vida Recetas Editorial
Lentil and curry soup is an easy, nutritious, and flavorful recipe, ideal for those seeking a comforting and healthy meal. This lentil soup combines the creaminess of lentils with the exotic touch of curry, creating a dish that warms both body and soul. Originating from fusion cuisine, this recipe takes the best of Mediterranean tradition and the richness of Eastern spices.
This soup is ideal for a light dinner, as a starter, or even as a main course served with crusty bread. Its creamy texture and spicy aroma make it a perfect choice for cold days. Additionally, it's a great way to incorporate legumes into your diet deliciously.
In this recipe, lentils are combined with potato, pumpkin, onion, and bell pepper, then blended to achieve a smooth consistency. The final touch of lemon juice and green onion enhances all the flavors, giving it a unique freshness. Go ahead and prepare it to discover why it's a favorite!
Prep
30 min
Cook
20 min
Servings
4
Calories
350 kcal
First we are going to cook the lentils, you can do this the day before or use canned lentils if you want to take steps forward.
As always, we are going to cut the onion, bell pepper and garlic. Cut the pumpkin and potato into slices.
In a pot with a little oil, place the vegetables and when they are cooked add the pumpkin, potatoes and cooked lentils. Cover with water and add 1 teaspoon of curry. Cook for about 20 minutes.
Remove from heat and grind.
I served it with some chopped green onion and a few drops of lemon juice, which looks amazing on this lentil and curry soup!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 20 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
