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This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian!
- 3 tablespoons vegetable oil
- 1 large onion, peeled, diced
- 3 celery ribs, diced
- 3 carrots, diced
- 4 garlic cloves, chopped
- 2 tablespoons curry powder
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups green lentils
- 1 cinnamon stick
- 28 ounces diced tomatoes with juice
- 7 cups chicken stock (or a combo) or 7 cups water (or a combo)
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon fresh ground pepper (or to taste)
- 1 cup plain yogurt
- 1⁄2 cup parsley or 1⁄2 cup coriander, chopped
- In a large soup pot heat oil.
- Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
- Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
- Stir rinsed and drained lentils into vegetable mixture.
- Add cinnamon stick, tomatoes and stock.
- Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
- Remove cinnamon stick. Add salt and pepper.
- Using immersion blender, puree some of the soup, leaving some of it chunky.
- Garnish each bowl with a dollop of yogurt and chopped parsley.