curry red lentil soup

http://calgaryavansino.com/recipes/curry-red-lentil-soup/

  • Serves

    makes 6 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    1 hour

Ingredients

  • 400g red lentils
  • 1 litre vegetable stock
  • 1 litre water
  • 1 large onion, chopped finely
  • 2 large carrots, chopped finely
  • 4 celery stalks, chopped finely
  • 3 garlic cloves, chopped finely
  • 25g chopped cilantro/coriander
  • 1 and 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • a few hefty grinds of pepper
  • 2 tbsp lemon juice
  • 2 cups red lentils
  • 1 quarts / 4 cups vegetable stock
  • 1 quarts / 4 cups water
  • 1 large onion, chopped finely
  • 2 large carrots, chopped finely
  • 4 celery stalks, chopped finely
  • 3 garlic cloves, chopped finely
  • 1/2 cup chopped cilantro/coriander
  • 1 and 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • a few hefty grinds of pepper
  • 2 tbsp lemon juice
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Your whole house will smell heavenly when you’re cooking this comforting, fragrant curry red lentil soup. Red lentils are a great source of protein and it’s filling enough to be a one-bowl meal. Try making it on a weekend and enjoy it for days to come – it only gets better and better with age.

Rinse and drain the lentils in cool water. Then place the lentils, stock and water in a large pot. Simmer for 5 minutes until the foam rises to the top and skim that off.

Then add your onion, carrots, celery, garlic and cook at a medium temperature uncovered for 20 minutes stirring occasionally.

Next, add the cilantro/coriander, curry powder, cumin, cayenne, salt and pepper and cook for another 15-20 minutes. At the end, add in the lemon juice and more salt and pepper if you desire.