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Ingredients
- 2 Tbsp olive oil
- 3 Tbsp onion chopped
- 1 garlic clove chopped
- 1 tsp ginger peeled, and freshly grated
- 2 tsp curry powder
- 1/4 tsp ground cloves
- 1/2 cup potato peeled, diced
- 1 small carrot peeled, sliced into thin rounds
- 1 cup red lentils rinsed and drained
- 4 cups vegetable stock
- 1 1/4 tsp salt or to taste
- pepper to taste
Ingredients
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Instructions
- Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the onion, garlic, and ginger. Stir and saute 2-3 minutes, or until the onion softens and just starts to brown. Add the curry powder and stir for 10 seconds. Now put in the cloves, potato, and carrot. Stir for a few seconds, then add the lentils and stock. Stir and bring to a boil. Cover partially, leaving the lid slightly ajar, turn the heat down to low, and cook gently for 45 minutes, or until the lentils are completely soft. Add the salt and pepper to taste.
- Use a hand blender to blend briefly; the soup should not be completely smooth. Enjoy!
Recipe Notes
This recipe was used from World Vegetarian