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Curried Red Lentil Soup
Posted by Peggy on December 27, 2010
Recipe: Curried Red Lentil Soup
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
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.
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.
Season to taste with kosher salt and red pepper flakes. Stir in cilantro, if using, and garnish with a dollop of yogurt, if using.
Number of servings (yield):
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