Red Lentil Curry Soup
Ingredients
- 1 cup red lentils, rinsed well with cold water
- 3 cups organic low-sodium vegetable broth
- ½ cup finely diced red onion
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
- 2 to 3 Tbsp red curry paste
- 3 packed cups of fresh spinach, roughly chopped
- 1 to 2 Tbsp fresh lime juice
- Optional: red pepper flakes and toasted slivered almonds
Instructions
- Add the lentils, broth, onion, garlic powder, paprika, salt and pepper to a medium pot and stir well. Bring to a boil. Once boiling, reduce to the low, cover with a lid, tilted slightly to allow a small amount of steam to escape.
- Simmer for about 10 minutes and add the red curry paste (start with 2 Tbsp) and stir through. Cook 3-5 more minutes until the lentils are perfectly tender. Taste and if a stronger curry flavor is desired, add another Tbsp.
- Keep in mind that red lentils are MUCH softer than traditional green lentils that have more of a defined bite, so if you prefer them to have more of a bite, just cook them less time.
- Add the spinach and lime juice (start with 1 Tbsp lime juice) and stir for a couple of minutes until all the spinach is wilted. For a lovely garnish and crunch, add toasted almonds on top and red pepper flakes.
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