Vegan Recipe: Curried Tomato Lentil Soup

Curried Tomato Lentil Soup

Photo credit: Sylvia Vale

By Jason Wyrick, from 21-Day Weight Loss Kickstart

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect it to last more than a couple of days. Preparation Time: / Cook Time:

Ingredients, Serves 3

1/2 yellow onion, diced
1 small carrot, diced
1 teaspoon freshly grated ginger
3 cloves garlic, minced
1 tablespoon curry powder (berbere is preferable)
1 teaspoon fenugreek seeds
2-1/2 cups vegetable broth
1/4 cup tomato paste
1/4 cup brown or green lentils
1 Yukon Gold potato, diced
1/4 cup whole-wheat orzo pasta

For recipe instructions please visit Forks Over Knives: http://www.forksoverknives.com/recipes/curried-tomato-lentil-soup-shorba-addis/

Comments are closed.