Autumn is finally upon us, and in our kitchens, that means generously spiced soups and tenderly cooked root vegetables reign supreme. Lentil soup is the perfect dinner staple to have on hand as we transition into this cooler season. Spiced with two types of curry powder and loaded with traditional soup veggies like carrots, celery, and onion, this spicy lentil soup with spinach warms the soul from the inside out.
- 5 carrots
- 5 stalks celery
- 1 large onion
- 4-5 cloves garlic
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 tablespoon hot madras curry powder
- 6 cups chicken broth (substitute vegetable broth to make it vegetarian!)
- 2 cups lentils
- Dash of salt
- 3 cups spinach
- Chop the carrots, celery, and onion into bite-sized chunks and dice the garlic coarsely.
- Saute the chopped veggies with the olive oil in a large soup pot on medium-low heat for about 5 -7 minutes until fragrant but not browned.
- Add in curry powder and hot madras curry powder. Stir to coat and let sit for an additional minute.
- Pour in the chicken broth, then the lentils, adding a dash of salt. Increase heat to high until the soup begins to boil.
- Reduce heat to low and allow to simmer for about 30-40 minutes until the lentils are soft. Taste and add more curry powder/spicy curry powder/salt if needed, or gradually add water is the mixture is too thick.
- When it’s done cooking, remove from heat and portion out about one-third to one-half of the soup and put it in a blender. Blend for just a few seconds until lightly pureed. Then add the pureed soup back into the pot.
- Add in the spinach and stir until it becomes lightly wilted. Allow the soup to sit for about 10 minutes, then serve. This soup can also be refrigerated and reheated when you’re ready to serve.