Quick Curry Lentil Soup
This soup is perfect for a quick meal. With cold season approaching, this is an easy option for healing warmth and goodness.
Ingredients
- 1 tbsp butter
- 16 oz mirepoix fresh or frozen
- 2 tsp curry
- 1 tsp salt
- 1 tsp oregano
- 1/8 tsp cayenne pepper
- 1.5 cups red lentil
- 3 slices cooked bacon (chopped) sugar free, nitrate free
- 3 cups chicken stock
- 2 cups chicken bone broth
- 4 cups chopped kale fresh or frozen
Instructions
- In heavy pan, melt butter over medium-low heat. Add mirepoix and sauté until veggies are softened. Add curry, salt, cayenne pepper and oregano and stir for about 30 seconds or until fragrant. Add lentils and bacon, and stir to incorporate all ingredients. Slowly add chicken broth while stirring and increase heat to medium. Allow to simmer until lentils are softened (about 15 minutes). Decrease heat to low and add bone broth and kale. Heat gently until kale is softened and bone broth is heated through. Add salt and pepper as desired. Serve with hot sauce or a squeeze of fresh lemon and fresh herbs.
Making the Soup
Notes
In the winter, I keep mirepoix on hand in the refrigerator or freezer as a quick base to many soups and stews. If you don't have it just add 2 cups of chopped onions, carrots and celery. Feel free to adjust the seasonings to your taste and this would also be good with some tomatoes added (when you add the lentils). If you want to make it vegetarian, omit the bacon and swap the chicken stock and bone broth for all vegetable stock.
Nutrition
Serving: 2cSodium: 576mgSugar: 3.5gFiber: 3.3gPotassium: 304mgCholesterol: 3.3mgCalories: 150kcalSaturated Fat: 1gFat: 2.4gProtein: 13gCarbohydrates: 24g
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