A warming and filling lentil and vegetable soup with your favorite curry blend. It comes together in a flash and you can use up leftover vegetables sitting in the fridge. I most often add bell pepper, zucchini, and cauliflower, but you can also add carrot, parsley root, celery, or pumpkin. For one cup of lentils, we need three handfuls of vegetables. 

Cream of Lentil and Vegetable Soup

1 onion, diced

1 clove garlic, chopped

1 teaspoon ground cumin

1 tablespoon curry powder

1 teaspoon fresh, grated ginger

1 cup red lentils, rinsed with cold water

1 handful chopped cauliflower

1 handful chopped zucchini

1 large red or yellow bell pepper, diced

2 tablespoons tomato paste

olive oil 

vegetable broth or water

To serve: toasted sunflower seeds, sesame seeds, croutons, grated cheese, sprouts…

Sauté the onion in 3 tablespoons of olive oil. When it softens, add the garlic and cumin. Sauté for about another minute. 

Add the remaining soup ingredients, except for the tomato paste. Pour in the broth or water to cover the vegetables. Bring to a boil, reduce heat, and cook for about 10 minutes or until the lentils are cooked. 

Towards the end of cooking, add the tomato paste and season with salt or soy sauce.

After cooling slightly, blend the soup until creamy. If the soup is too thick, add a bit more broth or water.

Serve with your favorite toppings.

Enjoy!