Danielle's Cozy Curry Mediterranean Lentil Soup
An awesome fiber-ful meal, perfect for healthy eating during the holidays and beyond
Ingredients
- 3-4 tbsp Olive oil
- 1 Medium onion, chopped
- 2 Carrots, diced
- 2 Celery ribs, diced
- 3-4 garlic cloves, minced
- 1 tsp curry powder
- 2 tsp ground cumin
- 1 28oz can of diced tomatoes
- 1 cup brown lentils
- 1 tsp salt
- 4 cups chicken or vegetable broth
- ¼ - ½ tsp red pepper flakes
- 4 chicken sausage links OR 1 block of tempeh, chopped
- ¼ cup chopped parsley
Instructions
- In a large stock pot or dutch oven, warm the olive oil over medium heat. Add the onions and saute for 8-10 minutes. Then add the garlic and saute for another 2-3 minutes.
- Add in the diced carrots and celery. Saute for 5-7 minutes or until slightly softened.
- Add the cumin and curry powder. Stir through the vegetables until warmed, about 30 seconds.
- Add the tomatoes and their juices, the lentils, the broth, and the red pepper flakes, if using. Bring to a boil, then simmer for 25-30 minutes, or until the lentils are soft and tender. Add additional water while simmering, if needed.
- While the soup is simmering, lightly pan-fry the sausage links or the tempeh. Add to the soup to cook through completely.
- Serve warm, topped with chopped parsley.