Red Lentil Curry Soup
Ingredients
- 8oz red lentils
- 1 cup fire roasted corn
- 4 medium potatoes
- 3 medium carrots
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp curry powder
- 1 tsp dried parsley
- black pepper (season to taste)
- 1 1/2 tbsp veggie bouillon
- 4 cup kale
- water
Preparation
Chop carrots and potatoes into cubes. Add them along with the rest of the ingredients (except for kale and bouillon) to your crock-pot.
Add desired amount of water. I usually fill my crock-pot to the top for more broth. Use less water for a thicker soup.
Cover and heat on high for 6 hours.
With one hour left, take some of your broth and add it to your veggie bouillon. Mix until the bouillon dissolves and pour into your soup. Cover and let it finish cooking.
When the soup is finished, add in kale and stir until well combined. Serve with rice or on its own. (I ended up adding another half of a bouillon cube, but forgot to record it but the recipe ingredients reflects the change). You can also just throw everything into an Instant Pot for 20 minutes. Hope you enjoy!
