Prep 15 mins
Cook 6 hrs
Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches. I am not a big lentil OR soup fan, yet I really enjoyed this soup.
- 2 tablespoons oil (preferably olive, or for authenticity -- clarified butter)
- 1⁄2 onion, chopped
- 1 1⁄2 teaspoons good curry powder (I like using more, but it is all to taste)
- 6 cups good vegetable stock (water or chicken stock can be substituted)
- 1 cup lentils
- 1 (14 ounce) can chopped tomatoes (with liquid)
- Heat oil in skillet over medium high heat.
- Add onion and cook until translucent.
- Add curry, stir and cook for 1-2 minutes.
- (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
- Pour the contents of the pan, and the rest of the stock into a crock pot.
- Add the lentils to the pot.
- Cover and cook on low for 6 hours.
- Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.
Loved this soup! It's not too thick or too runny. Partially pureeing the lentils gives the soup just the right texture. I used some garam masala and some hot curry powder. I topped the soup with some fresh chopped cilantro. Thanx for posting this simple, yummy soup!
I really enjoyed this soup. It is not a thick stodgy lentil soup but rather a thinner tomato soup that just happens to have lentils in it. Perfect for a spring or autumnal day. I didn't bother with the sauteing etc and just dumped everything in the crockpot. I may have missed out on some of the curry and onion taste as a result but this is still a jolly good soup that goes well with a good French bread. My crockpot was on Auto [1 hour on high then the rest on Low] and 6 hours later when I returned from work, the lentils were almost mush. Great recipe!
Made this recipe yesterday as written. Unfortunately, after 6 hours of cooking on low and then a while on warm, the lentils were still crunchy. Very disappointing. Flavor was good, though.