Prep 5 mins
Cook 30 mins
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.
- 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)
- Place all ingreidients in a large pot and bring to a boil.
- Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.
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.
Today was a super cold, snowy Sunday. The perfect day for soup. I used all organic ingredients, and tried to follow exactly. I did sub the curry with tumeric as that is what I had on hand. I will definitely be making this again. Hope it freezes well as I froze two containers of it. Very easy to make, doesn't need to cook all day and was very economical. Great flavor, rich, perfect consistency (not too watery, not too thick) and the smell was wonderful.