Feminist, Fictionista, Foodie, Francophile

Sunday, March 18, 2012

Curried Lentil Soup Recipe

It has been raining and gray for two days here and since my limit of tolerance for rain is about two hours, I am looking for something to make that is tasty but not fattening. (Given my preference, I'd make hot chocolate and cinnamon toast but that's not going to happen.)
Soup is the obvious choice.
This soup is perfect because when you first put it together, the colors are so bright and lovely. (I have a clear glass stockpot, so it's nice to use it for this.)

Curried Lentil soup

1 tablespoon oil
1 medium onion, chooped coarsely
1 pound carrots, chopped
2 large leeks, sliced in half lengthwise, cleaned, then chopped
5 cloves garlic
¼ tsp ginger (1 tablespoon if fresh grated)
2 tablespoon curry powder, medium-spicy
1 tsp. cumin
1 cup green lentils, picked-over
6 cups water or vegetable stock
1 dash salt, optional
Sautee the onion in a large soup pot over medium heat while washing the carrots.
Chop carrots into 1/4″ to 1/2″ rounds and add to onions. Stir. Let them sautee while washing the leeks.
Cut off the root and the thick leafy green part of the leek, leaving only the tender white part. Cut in half. Remove outer layer. Wash. Chop into 1/4″ to 1/2″ half rounds. Add to pot. Sautee while preparing garlic.
Add garlic to pot.
Sautee until leeks are tender. (Carrots should still be slightly firm.)
Add curry powder, cumin and ginger and stir so vegatables are evenly covered with the spices.
Add lentils and 6 cups water or vegetable stock. Cover and bring to a boil. Then reduce heat to low and simmer until lentils are tender.
Add salt to taste. If you are using a vegetable broth that is already salted, this may not be necessary.

Note:  For this soup I use plain old chrome yellow curry powder. There's no need to use fancy (pricey) spice blends.

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