Curried Red Lentil Soup

curried red lentil soupNutritious, healthy, and so tasty! This comes together in a flash, making it a breeze even for the busiest weeknight. You could use any type of lentil here. In fact, you can’t even tell the lentils I used were red once they cook.

It’s all about the curry here, so I kept it simple. Any type of your favorite curry powder will do. If you think a full tablespoon will be too much, just use whatever amount you like. You can always stir more right into the soup.

The flavor of this really pops with a shake or two of hot sauce. Paired with a warm piece of pita or naan bread, it’s especially comforting on chilly winter evenings.

Curried Red Lentil Soup
Makes 5 cups

1 Tbsp vegetable oil
½ cup onions, chopped
2 cloves garlic, minced
1 Tbsp curry powder
1 cup low-sodium vegetable stock
4 cups water
1 cup red lentils
¾ tsp sea salt
Black pepper, to taste
Hot sauce (optional)

Heat the oil in a medium saucepan. Cook the onions until tender, about 10 minutes. Add the garlic and cook another minute. Add the curry powder and cook another minute. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

1 Response

  1. Charline Bellott

    Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.^.`,

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