Recipe: Curried Lentil Soup

I've been over-indulging with some favorite foods (think butter, cream, tempura batters, etc.) and plan to do more of the same in the upcoming week. To balance the internal coffers, I'm making a red lentil soup full of vegetables and flavor — I'll have enough for leftovers. The soup last several days, refrigerated.

Yield: 6 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped or diced carrots
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1 tablespoon minced garlic
• 1 (28 ounce) can crushed tomatoes
• 5-7 cups vegetable or chicken stock
• 2 cups red lentils, washed
• 1/3 cup chopped cilantro, optional
• Red pepper flakes
• Plain yogurt, optional

Directions

1. Heat olive oil in a large, heavy bottomed pot or Dutch oven, over medium heat. Stir in onion, celery and carrot and a pinch of kosher salt. Cook until vegetables soften, about 8 minutes stirring occasionally, and stir curry, turmeric and garlic. Cook an additional minute then add tomatoes and stock.
2. Stir in lentils then bring to a boil; reduce to medium-low heat and cook, stirring every 5 minutes, 40-50 minutes or until lentils have completely broken down and softened.
3. Season to taste with kosher salt and red pepper flakes. Stir in cilantro, if using, and garnish with a dollop of yogurt, if using.

 This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 27, 2010.