Curried Red Lentil Soup

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* 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

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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 purée. (Use caution

when blending hot liquids.) Return purée 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.