Curried Red Lentil Soup
From pleclare 14 years ago
- 65 to make
- Serves 6
Inspired by the Indian side dish dal. Fragrant ginger,curry,cinnamon and cumin add rich flavor tp this soup. From Eating Well
Ingredients
- 1 TB canola oil shopping list
- 1 lg. onion,chopped shopping list
- 3 cloves garlic,minced shopping list
- 2 TB fresh,minced ginger shopping list
- 1 jalapeno pepper,seeded and minced shopping list
- 1-1/2 TB curry powder shopping list
- 1-1/2 tsp ground cinnamon shopping list
- 1 tsp ground cumin shopping list
- 2 bay leaves shopping list
- 1-1/2 c red lentils,rinsed and picked over shopping list
- 8 c reduced-sodium chicken broth shopping list
- 3 TB fresh,chopped cilantro shopping list
- 2 TB lemon juice shopping list
- fresh ground pepper shopping list
- 1/3 c non-fat plain yogurt shopping list
- 2 TB prepared mango chutney shopping list
How to make it
- Heat oikl in dutch oven over medium heat. Add onions and cook,stirring occasionally,until softened,3 to 5 mins. Add garlic,ginger,jalapeno,curry powder,cinnamon,cumin and bay leaves and cook,stirring often,for about 5 mins more.
- Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer,partially covered,until lentils are tender,about 45 mins.
- Discard bay leaves. Stir in cilantro and lemon juice. Season with pepper.
- Ladle the soup into bowls, and garnish with yogurt and chutney.
The Rating
Reviewed by 1 people-
Yum! Cinnamon works great in this and the mango chutney is a must! I used some homemade chicken stock in this and it was great!
mommyluvs2cook
in Santa Fe loved it
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