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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This thick and spicy curried lentil soup comes from The Vegetarian Gourmet. Ingredients:
2 cups dry lentils |
3 cups vegetable broth (preferably cauliflower, but any vegetable broth is fine) |
4 1/2 cups water |
1 large tomato |
1 garlic clove |
3 -4 dates, pitted |
3/4 teaspoon ground ginger |
1 1/4 teaspoons dry mustard |
1 tablespoon cumin |
1 tablespoon curry powder |
1 1/2 cups evaporated skim milk |
Directions:
1. In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
2. Allow lentils to cool a little, puree them, and return them to the soup pot.
3. Puree tomato, garlic and dates and add this mixture to the pureed lentils.
4. Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
5. Add evaporated skimmed milk, then heat and serve.
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