Curried Red Lentil Soup

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 7 cups
• Serves: 4

ingredients

• 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

1. 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.
2. 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.
3. Remove and discard bay leaf. Season with salt to taste.

Reviews

[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.