# Components:
→ 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 frozen or fresh 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 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
# Directions:
01 - Heat neutral oil in a large soup pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until fragrant and translucent.
02 - Stir in diced carrots, peeled and diced potatoes, and diced celery. Cook for an additional 3 minutes, stirring occasionally.
03 - Incorporate rinsed lentils, Japanese curry powder, and vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
04 - Cover the pot and simmer for 20 to 25 minutes, or until the lentils and vegetables are tender.
05 - Add peas, soy sauce or tamari, ground black pepper, and miso paste if desired. Simmer for 5 more minutes.
06 - Mix cornstarch or potato starch with water in a small bowl to create a slurry. Stir the slurry into the soup and cook for 2 to 3 minutes until the consistency thickens slightly.
07 - Taste and adjust salt or other seasonings as needed.
08 - Ladle soup into bowls and garnish with sliced scallions. Serve hot.
