Curry Lentil Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.2
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,059.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 5.9 g
- Protein: 5.9 g
View full nutritional breakdown of Curry Lentil Soup calories by ingredient
Introduction
I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since. I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since.Number of Servings: 4
Ingredients
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Olive Oil, 3 tbsp
Onions, diced, 1 large
Garlic, minced 3 cloves
Tomato Paste, 1 tbsp
Cumin, 1 tsp
Curry powder, 1 tsp
Salt 1/4 tsp
Black Pepper 1/4 tsp
Pinch ground chili powder, cayenne or red pepper
Vegetable Broth, 1 quart
Lentils, 1 cup
Carrots, chopped, 1 large
Tips
After the soup has been simmering awhile I usually give the soup a taste and add more cumin and curry. I will also add salt at this point if needed.
Directions
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute 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, puree half the soup then add it back to pot. Soup should be somewhat chunky.
Yield: 4 servings.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute 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, puree half the soup then add it back to pot. Soup should be somewhat chunky.
Yield: 4 servings.
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