Curried Red Lentil Soup

[Guest guest]

* Exported from MasterCook *

 

Curried Red Lentil Soup

 

Recipe By : Patsy Jamieson

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1 large onion -- chopped

ABOUT 1 1/2- to 2-cups

4 garlic cloves -- minced

4 teaspoons curry powder

1 1/2 cups red lentils, rinsed and picked over

6 cups vegetable broth

3/4 cup water

2 tablespoons tomato paste

1 cinnamon stick -- optional

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup nonfat plain yogurt

1/4 cup chopped scallion greens

 

*This recipe calls for 4-5 teaspoons curry powder. Adjust to suit your

needs or taste.

 

In a heavy soup pot (4- to 6-quart capacity), heat oil over medium heat.

Add onion and cook 2 to 3 minutes or until softened, stirring frequently.

Add garlic and curry powder; cook 30 seconds, stirring. Add lentils and

stir to coat. Add broth, water, tomato paste and cinnamon stick, if using;

bring to a simmer. Reduce heat to low, cover and simmer about 20 minutes

or until lentils are very tender. Discard cinnamon stick, if necessary.

 

In batches, transfer soup to food processor or blender and puree. (Use

caution when blending hot liquids.) Return puree to soup pot and heat

through. Season with lemon juice, salt and pepper. (Soup can be made up

to 2 days ahead. Cover and refrigerate. Reheat over medium-low heat,

adding enough water to obtain desired consistency.) Garnish each serving

with a dollop of yogurt and a sprinkling of scallion greens.

 

Yields: 8 (1-cup) servings.

 

*AUTHOR'S NOTES*

Quick-cooking red lentils allow you to produce a hearty homemade soup in

about half an hour.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Today's

Health & Wellness magazine - Issue March/April 2001 (p. 49). The recipes

comes from the article " Lentil Logic " (pp. 45-49) by Patsy Jamieson, former

food editor of Eating Well magazine, and she writes about food from

Burlington, Vermont.

 

 

 

 

 

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[Guest guest]

Curried Red Lentil Soup

 

 

4 teaspoons olive oil

1 brown (yellow) onion, chopped

3 garlic cloves, chopped

4 teaspoons mild curry powder

1 1/2 cups dried red lentils

1 tomato, roughly chopped

4 cups vegetable stock

 

2 tablespoons (8 tsp) vegan sour cream, to serve

2 tablespoons (8 tsp) chopped fresh flat-leaf parsley leaves, to serve

GF crusty bread, to serve

 

 

1. Heat oil in a large saucepan over medium heat. Cook onion and

garlic for 3 to 5 minutes or until onion is soft.

 

2. Add curry powder. Cook for 30 seconds or until fragrant.

 

3. Add lentils, tomato, stock and 1 cup warm water Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until

soup has thickened and lentils are cooked.

 

4. Ladle soup into bowls. Top with sour cream and parsley. Serve with

GF bread.

 

 

Serves 6.