Name: Golden Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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)

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Recipe by Stardustannie

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Golden Lentil Soup created by AmandaInOz

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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.

Ready In:: 35mins
Serves:
Units:

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ingredients

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)

directions

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.

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RECIPE MADE WITH LOVE BY

@Stardustannie

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@Stardustannie

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"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."

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review by Leslie G 2

8/3/2014

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.

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review by wolvesandcats26

2/10/2014

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.

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review by ImPat

7/29/2009

I made a half portion of this for the DM and myself for lunch and it was delicious, I did use home made vegetable stock which gave the soup lots of flavour along with the fresh vegies and that slight spicy taste from the madras hot curry powder (only added 1 teaspoon). Thank you Stardustannie, made for Edition 8 - Make My Recipe.

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review by itoldmybficouldcook

9/28/2008

I made this the other day and I'm not sure if I was a little heavy on the curry powder, or if my vege stock cubes were to blame, but it was extremely salty. Will have to try again with less of each to see. Was also pretty watery.

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review by Jubes

2/22/2008

Such an easy and quick soup to make. Lots of flavour and the lentils gave this soup protein and body. I used gluten-free curry powder and stock cubes to suit my diet. Thanks for a very tasty soup recipe that I'll be making again :)

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