Curried Red Lentil And Tomato Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Delicious and attractive soup, easy prep, simmers on its own for the last 30 minutes giving you time to set the table and socialize with friends! Ingredients:
2 tablespoons olive oil (or butter) |
2 large onions, chopped |
4 cloves garlic, minced |
1 1/2 teaspoons garam masala |
1 teaspoon ground coriander |
3 jalapeno chili peppers, halved, cored, seeded and minced. (i've also used 4 serrano chilies, prepped the same) |
1 pound red lentils, rinsed and checked for extraneous material |
1 28-ounce can san marzano diced tomatoes with juice (or equivalent peeled fresh tomatoes) |
8 cups vegetable (or chicken) stock |
6 tablespoons lemon juice |
coarse salt |
freshly ground black pepper |
optionally, yogurt or sour cream for a garnish |
Directions:
1. In a soup pot heat the olive oil (or melt the butter) and cook the onions until softened but not browned, about 5 minutes.
2. Add the garlic, garam masala, coriander and peppers and cook gently for another minute or two until fragrant.
3. All the lentils, tomatoes and stock. Stir and bring to a simmer, then simmer gently, partially covered, for about 30 minutes, stirring occasionally until the lentils are tender but not falling apart.
4. Add the lemon juice and season to taste with salt and pepper.
5. Optionally serve with a dollop of plain yogurt or sour cream.
|
|