Curry Lentil Soup


One of my favorite soups at the Indian restaurant I visit is their lentil soup.  It’s flavored with curry and lemon, and man oh man is it good.  Honestly, I could eat a gallon of the stuff.  One weekend I had a total craving for the soup but wasn’t able to get to the restaurant so I decided to fiddle around with a batch and try to get it similar to theirs.  Now I will never say mine is as good, but it sure does hit the spot when I get a craving.  Depending on my mood, sometimes I use French lentils and other times I use brown, it really doesn’t matter.

For the Recipe:

2 tbsp. olive oil

1 onion, chopped

3 ribs of celery, chopped

2 tomatoes, chopped

2 carrots, chopped

4 cloves of garlic, minced

1 tbsp. curry powder

1/2 tsp. turmeric powder

1/2 tsp. smoked paprika

2 tsp. salt

1 tsp. pepper

1 tsp. garam masala, this will had some serious heat so start with 1/2 tsp

1 tsp. coriander powder

1 tsp. thyme

1 c. lentils, washed and checked for debris/rocks

1/2 c. lemon juice, fresh squeezed

4 1/2 c. chicken stock, homemade preferred (can substitute vegetable broth)

2 medium potatoes, chopped

In a heavy bottom pot add the olive oil and vegetables (even though tomatoes are a fruit, they are included…).  Sauté until they begin to soften, then add garlic and all the spices.  Let cook another minute or two, stir in the lentils, add the lemon juice and chicken stock.  Cover and cook for 25 minutes, stirring occasionally.  Taste for seasonings, adjust accordingly.  Add potatoes next and cook until soft, about 20 minutes.



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