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Curried Lentils with Carrots

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • salt and pepper to taste
  • 2 garlic cloves minced
  • 1 28- ounce can of diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • ½ teaspoon ground coriander
  • 1.5 teaspoons chili powder or more, for more spice
  • 1 teaspoon ground ginger
  • 1.5 cup lentils
  • 2 13.6oz cans lite coconut milk
  • 1 cup vegetable broth
  • 1 large carrot


  • Heat the oil in a large pot over medium heat.
  • ?Once the oil is shimmering, add the onion, celery, garlic, season with salt and pepper, and cook, stirring often, until the onion has softened, 3-5 minutes. Add the tomatoes, curry powder, turmeric, cumin, coriander, chili powder, and ginger, and stir well to combine.
  • ?Add the lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.
  • ?Once boiling, reduce heat to medium-low and let cook for 20 minutes or until lentils are tender.
  • ?While the soup simmers, peel and spiralize the carrots using Blade D and trim the noodles. Set the noodles aside.
  • After the soup has cooked for 20 minutes, place half of the soup in a blender and puree until smooth. Add the puree back into the pot along with the spiralized carrots, stir to combine and let cook for 5 minutes more or until carrot noodles soften.
  • ?Serve.