Monday, April 6, 2009

Curry Lentil Soup

I promise, this soup taste much better than it looks in this picture. This recipe is a first for two reasons, I've never made anything with lentils or eaten anything with curry in it. I'm happy to report that preparing lentils was very easy. This soup was very filling, I would even say hearty. I was surprised that the soup had a texture similar to a stew and it was thick as though it had meat in it. I served this soup with tomato basil bread, it also makes great leftovers.

Curry Lentil Soup:

3 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp cumin
1 tbsp curry powder (I used 2 tsp.)
1/4 tsp salt
1/4 tsp black pepper (I added more)
1 tsp chili (or cayenne) powder
1 qt, vegetable broth
2 cups water
1 cup lentils
1 large carrot, chopped (I used 2 large carrots)

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. Reheat soup if necessary.

Optional: stir in 1/2 a lemon's worth of juice and 3 tbsp chopped fresh cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

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