Recipe by Sweet PQ?
This soup is one of my favorites! Not only is it tasty, but quick to make - under 30 minutes. Be sure to use red lentils as they cook faster than the others. I clipped this recipe from the paper many years ago and have been making it every fall/winter ever since. Hope you enjoy it!
Top Review by karen
I really enjoyed this soup. It has a ton of flavor and is a great way to get more veggies into your diet. I used Recipe #214220 (veggie stock version) and cut the recipe in half, following it closely except for leaving the garlic and curry at the stated amounts since I love both. I tried the soup just after it came out of the pot, but decided to try lightly blending it in my mini-food processor. The blended version has the texture of split pea soup and every flavor was in every spoonful. I would definitely recommend blending the soup if you like thick creamy style soup over minestrone style ones.
- 2 teaspoons olive oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, minced
- 2 -3 teaspoons curry powder (depending on your taste)
- 4 1⁄2 cups chicken stock or 4 1⁄2 cups vegetable stock
- 2 medium potatoes, peeled & diced
- 1 cup red lentil, rinsed & picked over
- 2 medium carrots, peeled & diced (or sliced)
- 1 bay leaf
- salt (I use a salt- free seasoning blend)
Directions See How It's Made
- Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
- Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
- Remove and discard bay leaf. Season with salt to taste.