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 Curried Red Lentil Soup | Status Approved | | Name |  Curried Red Lentil Soup | | Category | Soups & Stews, Vegetables, Vegetarian & Special Diets, Asian | | Serves/Yields | 4 | | Source | Boston Globe on February 2, 2004 | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 30 min | | Introduction | | This is a thick soup (but NOT heavy) with an intense curry flavor. The strong flavors of ginger and garlic make a pleasant after taste. And yes, the red lentils do not stay red when cooked! | | Ingredients | | 1 1/2 cups red lentils
2 tablespoons vegetable oil
1 Spanish onion , finely chopped
1 clove garlic , finely chopped
1-inch piece fresh ginger , finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon red chili powder
2 tablespoons cold water
1 can (14 ounces) diced tomatoes , drained
4 cups water
Salt , to taste
2 tablespoons chopped cilantro or parsley
2 scallions, finely chopped | | Directions | | Step: 1 | Wash and remove any stones from the lentils. In a large casserole, heat the oil and cook the onion over medium heat for 10 minutes, stirring often, or until it softens.
Add the garlic and ginger, and stir for one more minute. Meanwhile, in a small bowl, combine the cumin, coriander, curry powder, turmeric, and red chili powder. Gradually stir in the 2 tablespoons of water and mix well. Add the spice mixture to the onion and cook, stirring, 1-2 minutes. | | Step: 2 | Add the tomatoes, lentils, and 4 cups of water. Bring the soup to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until it becomes a chunky puree. 5. Add salt and ladle soup into bowls. Sprinkle with cilantro or parsley and scallions. Serve. |
Time submitted: Monday, December 05. 2005 at 15:39:40 Contributed By: guido
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