Recipe by Stardustannie
This is one of my family's favourite soups....their's 'cause it tastes good, mine 'cause it's so quick n easy and the ingredients are usually always on hand.
Top Review by Leslie G #2
This soup is fabulous, very fast and easy. I make a lot of soup in the winter and I usually brown the onion, garlic and heat curry powder. I decided to follow this recipe as written to see what difference not browning them would make. This is such a well flavoured soup the difference is negligible. I don't do spicy, so I used 1 tsp mild curry powder and heaping 1/2 teaspoons of both cumin and coriander. The spice heat is just right for my taste, just warm in the mouth. I used the water and 4 stock cubes and no other salt and find the saltiness just right. This soup is not as thick as I prefer, next time I will double the lentils to make it more substantial, but everything else is perfect.
- 1 cup red lentil
- 6 cups water
- 4 chicken stock cubes (use vege stock for vegetarians)
- 4 carrots, Chopped
- 1 onion, Chopped
- 2 garlic cloves, Minced
- 2 teaspoons curry powder
- cayenne (To Taste) (optional)