Curried Lentil Soup

Peggy Lampman | Contributor

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.

This is a very easy soup but it has to be stirred often or the bottom of the pot will burn. If this happens, do not try stirring or you will incorporate the burned flavor into the soup. Scoop off the top two-thirds of the soup, discard the remainder of the soup, and then soak your pot. (I've burned a lot of soup in my day.)

If you wish, only cook 1 cup of lentils and add couscous to the soup in the last few minutes of cooking time.

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.