PCC Curried Lentil Soup | PCC Natural Markets

PCC Curried Lentil Soup

Yield: Makes about 2 quarts

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Heat oil in a large soup pot over medium heat. Add carrots, celery, onions, garlic and ginger; cook until soft, 5 to 7 minutes. Stir in spices and lentils; cook for 1 additional minute.

Pour in water and bring to a boil over high heat. Reduce heat to a simmer and cook, partially covered, until lentils are tender, 30 to 40 minutes. When lentils are tender, stir in spinach; season to taste with salt and pepper.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: curry, lentils, PCC Deli


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login