Curry Lentil Soup

Introduction

About this Recipe

By: Nichole Fogleman 

Igredients

•  1 tablespoon olive oil 
• 2 cups chopped onion
• 2 teaspoons kosher salt divided
• 4 cloves garlic, pressed or minced (1 tablespoon)
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 4 cups Kroger vegetable broth
• 4 cups water
• 1 1/2 cups Simple Truth Organic green lentils
• 4 cups diced butternut squash
• 1 15-ounce can Simple Truth Organic garbanzo beans drained
• 1 tablespoon fresh lemon juice
• 4 cups Organic Power Greens (or a mix of kale, baby spinach, mizuna, and swiss chard)

Directions

• Step 1 – Heat a large stock pot or dutch oven over medium heat. Warm the oil in the pot then add the onion with 1 teaspoon of the kosher salt, and cook until softened, about 5 minutes, stirring often. Stir in the garlic, ginger, curry powder, garam masala, and ground cinnamon and cook for another 2 minutes or until the mixture is fragrant. 

• Step 2 –Add the veggie broth and the water and bring to a boil. Stir in the lentils, then cover, lower the heat to simmer and cook for 30 minutes, stirring occasionally.

• Step 3 – Add the remaining 1 teaspoon of kosher salt, the squash and the garbanzo beans and cook until the squash is tender, about 10 minutes. Adjust the seasoning and stir in the lemon juice and the leafy greens. Serve with additional lemon if desired.