Posted by / Wednesday, October 17, 2012

Broccoli Raab Greens Curry Lentil Soup

As the cooler season continues to make its way into RVA, I've continued to find myself gravitating towards making up batches of warm soup over the weekends. You can image my delight when this recipe for curried vegetable and lentil soup arrived in the Farm Table Newsletter with my weekly Farm Table Delivery Box

Let's get to it!

  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 2 carrots, diced
  • Olive oil
  • 1tbs tomato paste
  • 3 cloves garlic, minced
  • 2 tbs curry powder
  • 1 tbs cumin
  • 1 tsp ground red pepper
  • 1 can whole tomatoes in juice
  • 1 cup uncooked lentils **
  • 2 bay leaves
  • Sea salt and Fresh ground pepper as needed
  • 4 cups chicken broth (low sodium)
  • 2 cups water (You may need to add a little more depending on the amount of broth you like)
  • 3 red potatoes, diced
  • 1 bunch broccoli raab leaves, roughly chopped

In a large soup pot, heat a hearty amount of olive oil (4-5 Tablespoons) over medium heat. Add carrots, celery, and onions with some salt and pepper to release the liquids from the vegetables. After cooking 5-7 minutes, add the tomato paste, garlic, and stir to combine cooking for 3 minutes. Add the curry, cumin, and the red pepper mixing to combine and cooking for 3 more minutes. Add the can of tomatoes with juices, bay leaves, salt and pepper stirring again to combine. Bring to a simmer then add the lentils. Stir cooking for 3 minutes.

Add the chicken broth and water to the pot turn to medium high and bring to a boil. This will take 10 minutes or so. Lower to medium and simmer for 5-10 minutes more. Add the potatoes simmering until the potatoes are soft again 5-10 minutes.

Lastly add the broccoli raab and mix it in. You may seem like you have to much but it will wilt quickly. Serve your soup immediately with some crusty bread on the side.

Your house will take on the most amazing aromas cooking this soup and depending on the size of your crowd, you'll also have plenty of soup for leftovers during the week — it also freezes well!

Have you made a soup recently that means a change in the season for you? Care to share the recipe? Please do so in the comment section. I am always up for a new soup recipe!

E.A.T. local E.A.T. well


  1. I am so making this tonight.

    Any ideas on what to make with frozen summer tomatoes? We have bags and bags of them in our freezer from the garden.

    1. or actually, could I use those frozen tomatoes in this recipe instead of canned?

    2. Yes, exactly that would be perfect! Thanks for stopping by and enjoy the smells of this wonderful soup!

  2. Hi Tim,

    I just want to congratulate you on being featured in the Winter 2013 edition of Artful Blogging. My website is also featured on page 98 (Donna’s Designs).

    I hope as a fellow blogger you will stop by for a visit. Your curry lentil soup looks delicious! Have a great day.

    1. Thanks so much and I just added your beautiful blog to my reader! Thanks for stopping by!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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