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
- 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
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.