Sunday, February 5, 2012
Indian curry lentil soup
Servings: Serves eight. Yields about 14 cups.
3 tablespoons vegetable oil
2 medium yellow onions, chopped
2 teaspoons Madras curry powder or garam masala
2 quarts lower-salt chicken broth or homemade vegetable broth
Two 14.5- ounce cans petite-diced tomatoes, undrained
1 pound (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium cloves garlic, peeled and chopped (I used 1/4 tsp garlic powder)
1/8 to 1/4 teaspoon cayenne
Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 teaspoon salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 45 to 50 minutes. Season to taste with salt. Serve with your favorite Naan bread.
image from http://www.seriouseats.com/recipes/2011/02/dinner-tonight-curried-lentil-soup-with-chickpea-puree.html