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