Prep 10 mins
Cook 2 hrs 20 mins
A wonderful lentil recipe and very, very easy to make. Lentils are one of my favourite pulses. I'm sure this soup will make them one of yours. Freezes beautifully to provide you with dinner later on down the line when time short and you want a meal on the table - fast!
- 2 large onions, chopped
- 1⁄4 cup olive oil
- 4 cloves garlic, minced
- 6 celery ribs, chopped
- 3 carrots, chopped coarse
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 5 cups water
- 5 cups chicken broth
- 2 bay leaves
- 2 teaspoons dark brown sugar
- 2 tablespoons ketchup
- 3 cups coarsely chopped canned plum tomatoes
- 2 cups lentils, picked over and rinsed
- 1⁄2 cup dry sherry
- Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
- Cook vegetables 10-15 minutes, until softened.
- Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
This is fantastic soup (I'm eating it while I type this). I am sick right now and wanted something a little more substantial to eat after being on a liquid diet all day. I just happened to have a bag of lentils but I had never made anything with lentils before so I wanted a basic recipe to start from. I went with what I had so I cut the celery, used frozen carrots added at the same time as the lentils, two 14 oz cans of vegetable broth, a container of (probably 1.5 cups) tomato soup i had in my fridge instead of the ketchup and canned plum tomatoes. The seasonings were basically the same, I did not have cumin but added paprika and cayenne pepper, and used some old white wine and lemon juice instead of sherry. I know it's annoying when someone writes a review but they changed half of the ingredients but I have faith that the original recipe was better than what I made so it DEFINITELY gets five stars.
This makes a huge amount of soup so off into the freezer with a couple of batches. I've found over the years lentils are relatively quick cooking and I started serving up after 40 minutes of simmering. I added a can of chick peas and 1 package of frozen chopped spinach, thawed, to the ingredients. Added a bit more curry than called for, and chose red wine over sherry (didn't have any). First class. Thanks for posting.
Delicious and very easy to make! Upon serving, I did put hot sauce in it to give it more of a kick.