Description
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Easy Lentil Soup
This Indian-spiced lentil soup was inspired by my leftover homemade vegetable broth. Instead of freezing it, I wanted a heartwarming, “clean out the kitchen” kind of meal—and this was born! Featuring garam masala as the star spice, it enhances the rich flavors without overpowering them. The combination of pureed and chunky vegetables brings a perfect balance of texture—smooth, yet satisfyingly hearty. Bonus? It’s vegan, gluten-free, and full of wholesome ingredients that make it a delightful comfort food for any occasion!
1 ½ tbsp olive oil
1 large red onion, diced
4 stalks celery, diced
1 large carrot, diced
5 cloves garlic, minced
26 oz tomatoes, chopped
1 cup dried brown lentils
1 tbsp garam masala
Salt & pepper to taste
6 cups vegetable broth
2-3 sprigs thyme
1 cup kale, chopped
2 tbsp lime juice
Directions:
1. Heat olive oil in a large pot, add onion, celery, carrot, and garlic. Cook for 8 minutes.
2. Add tomatoes, lentils, garam masala, salt, and pepper. Stir in broth and thyme.
3. Simmer for 30 mins. Blend 2 cups of soup, return to pot.
4. Add kale and lime juice. Serve hot!
Prep Time: 20 mins
Kcal: 206
