Savory lentils meld with Japanese curry and vegetables for a warming, nourishing bowl, perfect for chilly evenings.
# Ingredients:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, grated
08 - 1 cup fresh or frozen peas
09 - 2 scallions, sliced, for garnish
→ Broth & Seasonings
10 - 5 cups vegetable broth
11 - 2 tablespoons Japanese curry powder
12 - 1 tablespoon soy sauce or tamari
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1 tablespoon neutral oil such as canola or sunflower
16 - 1 tablespoon mild miso paste, optional
→ Curry Thickener
17 - 2 tablespoons cornstarch or potato starch
18 - 2 tablespoons water
# Instructions:
01 - Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3 to 4 minutes until aromatic and translucent.
02 - Add carrots, potatoes, and celery to the pot. Stir and cook for an additional 3 minutes until slightly softened.
03 - Stir in rinsed lentils, Japanese curry powder, and vegetable broth. Increase the heat and bring just to a boil, then reduce to a gentle simmer.
04 - Cover and simmer for 20 to 25 minutes, or until lentils and vegetables reach optimal tenderness.
05 - Stir in peas, soy sauce or tamari, black pepper, and miso paste (if using). Allow soup to simmer 5 minutes longer.
06 - Combine cornstarch or potato starch with water in a small bowl to form a smooth slurry. Stir into the soup and cook for 2 to 3 minutes, until slightly thickened.
07 - Taste the soup and adjust salt or additional seasonings as preferred.
08 - Ladle soup into bowls, garnish each portion with sliced scallions, and serve hot.
