Lentil and Vegetable Curry Soup

Enjoy a hearty lentil and vegetable curry soup with vibrant spices and tender vegetables in each spoonful.

Ingredients

• 1 cup dried lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 1 tablespoon curry powder
• 6 cups vegetable broth
• 1 cup coconut milk
• 2 cups spinach leaves
• 1 zucchini, diced
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
2. Stir in the minced garlic, diced carrot, and chopped red bell pepper. Cook for another 2-3 minutes until the vegetables begin to soften.
3. Add the curry powder and stir to coat the vegetables evenly.
4. Pour in the vegetable broth and bring to a boil. Add the rinsed lentils.
5. Lower the heat and let the soup simmer for about 20 minutes, until the lentils are tender.
6. Stir in the coconut milk, spinach leaves, and diced zucchini. Cook for an additional 5 minutes.
7. Add the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

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