Prep 10 mins
Cook 35 mins
I love making this soup. After the prep. you can leave it and let it cook until you are ready for lunch or whatever. I usually serve chapatis or pita with this.
- 1 tablespoon olive oil
- 1⁄2 onion, diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 2 carrots, diced
- 1 green bell pepper
- 1 lb lentils, rinsed
- 8 cups chicken broth or 8 cups half broth half water
- 2 teaspoons curry powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
- 3 stalks green onions, chopped
- Saute onion until golden.
- Add garlic and saute for about 30 seconds.
- Add all remaining ingredients except for the salt and green onion.
- Cook covered on medium heat for 35-40 minutes or until the soup thickens and lentils and vegetables are soft.
- Add salt when all is cooked and garnish with green onion.
This was so easy to make. I used Penzey's hot curry powder and their no-salt chicken broth base. This was the first time using garam masala, so I was not sure what taste to be watching for. I guess I'll have to use it in a recipe with fewer ingredients to be able to pick out the flavor. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
This is good. I used extra virgin olive oil, a bit more garlic, no bell pepper out of preference, brown lentils, my own homemade chicken stock, Julie's Curry Powder Mix a sweet rather than hot curry powder, Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!, freshly ground black pepper, sea salt, and I cooked the green onion into the soup per preference as well. Plus all the rest of the ingredients. I served this with a fresh salad as a light meal. Made for ZWT6 Asian region, for my team, The Ya Ya Cookerhood.
I recently discovered that I have high blood pressure so I have been experimenting with recipes like this. this was very delicious although I made some changes. I added 2 cups of nonfat milk and only 6 cups of water. Also, I prefer keeping a jar of chicken bullion as opposed to a huge jug of chicken broth so I added 1tsp of bullion to the milk and water base. For some spice, since I shorted on the salt, I added paprika and plenty of ginger as well as doubling (or maybe even tripling, didn't measure) the amount of curry I added as well as adding a health squirt of Tapatio to the top of the finished product. I omitted the garam masala because frankly, I don't know what that is! Thanks for the idea.