This curried lentil soup recipe from Yotam Ottolenghi is vegan, gluten-free, packed with nutrients, and delivers major flavor in under an hour.
This curried lentil soup recipe from chef and cookbook author Yotam Ottolenghi is “way more delicious than it should be,” declared one former colleague, for whom it was a go-to dinner. Her reaction was partly due to the soup’s ease . But it’s also nourishing, hearty, gluten-free, and requires extremely little prep time. The magic happens courtesy of red lentil s, which break down, turning the broth creamy.
Ottolenghi calls for Japanese S&B curry powder, which can be considered mild-to-medium in heat, but you can use any blend you like based on your tolerance. You can adjust the other ingredients too: Stir in a peeled and diced sweet potato or half a butternut squash right at the beginning, or add the last handful of some slightly wilted baby spinach just before serving.
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