Curry Lentil Soup

I love cooking with lentils because they are so filling, versatile, anti-inflammatory and good luck ;)

What You’ll Need:

(Serves 2)

  • 4 heaping handfuls small lentils

  • 2 cloves garlic

  • 1 carrot

  • 1 stalk celery

  • 1 hot pepper

  • splash red wine

  • curry

  • salt

  • parsley

  • hot paprika

  • 2 fresh tomatoes or 1 tbsp paste

Preparation:

Mince carrot and celery. Sauté together with 2 whole cloves of garlic and olive oil in a medium-sized pot. Dice the hot pepper and add to the pot, along with curry, minced parsley, salt, and paprika. Add the dry lentils to the pot stirring constantly until coated in the oil and spices. On med-high heat, add wine. Reduce heat and let wine reduce (evaporate) by half. Add tomatoes or paste, and stir together constantly. Stir in about 2 cups of water. Cover and let simmer for 20-30 minutes, stirring occasionally. Serve with warm bread or JoJo Bites!

Optional Add-In:

In a small bowl, whip some fresh ricotta, olive oil, herbs, and freshly cracked black pepper with a fork, and add a dollop to the soup.

Alyssa D'AdamoComment