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Red Lentil Curry Soup

Red Lentil Curry Soup

4.54 from 332 votes
Prep Time 15 mins
Cook Time 6 hrs
Course cooked, Dinner, Lunch, Main Course
Cuisine American, Indian
Servings 6 servings

Ingredients
  

  • 8 oz red lentils
  • 1 cup fire roasted corn
  • 4 medium potatoes
  • 3 medium carrots
  • 4 celery stalks finely chopped
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp curry powder
  • 2 tsp dried parsley
  • salt and black pepper season to taste
  • 2 tbsp veggie bouillon or to taste
  • 4 cup kale
  • water

Instructions
 

  • Chop carrots and potatoes into cubes. Add them along with the rest of the ingredients, except for kale (If you're using an Instant pot, go ahead and throw the kale in at the beginning) to your crock-pot.
  • Add desired amount of water. I usually fill my crock-pot to the top for more broth. Use less water for a thicker soup.
  • Cover and heat on high for 4 to 6 hours (or if you're using an Instant pot, click on the soup section and cook for 30 minutes). Cook times can be shorter depending on what you're making your soup in.
  • When the soup is finished, add in kale and stir until well combined. Serve with rice or on its own.

For stove top

  • Chop carrots and potatoes into cubes. Add them along with the rest of the ingredients (except for kale) in a large pot.
  • Add desired amount of water. I usually add a little extra water for more broth. Use less water for a thicker soup.
  • Bring soup to a boil, reduce heat and simmer for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • When the soup is finished, add in kale and stir until well combined. Simmer for a few extra minutes for tender kale. Serve with rice or on its own.

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