Spirit Of Food: Lemon Lentil Soup in Dutch Oven

July 5, 2023

A fragrant soup with a tangy, creamy broth.

Makes about 11 cups (2.75 L). Ingredients

    • 1 tbsp cooking oil
    • 1 1⁄2 cup chopped carrot
    • 1 1⁄2 cup chopped onion
  • 1 1⁄2 tbsp. curry powder
  • 6 cups prepared vegetable (or chicken) broth
  • 19 oz. can of lentils, rinsed and drained
  • 14 oz. can of coconut milk
  • 2 bay leaves
  • 2 cups fresh spinach leaves, lightly packed
  • 2 tbsp. lemon juice
  • 1⁄4 tsp. salt 

Directions: Heat cooking oil in Dutch oven or large pot on medium- high. Add carrot and onion. Cook, uncovered, for 5-10 minutes, stirring often, until onion is softened. Add curry powder. Heat and stir for 1 to 2 minutes until fragrant. Add next 4 ingredients. Stir. Bring to a boil. Reduce heat to medium. Boil gently, covered, for about 5 minutes, stirring occasionally, until carrot is tender. Discard bay leaves. Add remaining 3 ingredients. Heat and stir for about 2 minutes until spinach is wilted. Serve and enjoy!

Recommended by: Crystal Bomberry, Community Knowledge and Partnership Worker

Recipe Source: Recipe from “Company’s Coming: Comfort Cravings”, Jean Paré

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