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Saturday, March 7, 2015

Spiced Tomato And Red Lentil Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, chopped
  • kosher salt
  • 2 tablespoons madras curry powder or 2 tablespoons garam masala
  • 2 quarts chicken broth or 2 quarts homemade vegetable broth
  • 2 (14 1/2 ounce) cans petit-diced tomatoes
  • 1 lb dried red lentils, pick over, rinsed and drained
  • 2 medium celery ribs, cut into small dice
  • 1 medium carrot, peeled and cut into small dice
  • 2 medium garlic cloves, peeled and chopped
  • 1/8 teaspoon cayenne

Recipe

  • 1 heat the oil in a 6 quart dutch oven over medium heat. add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  • 2 add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
  • 3 reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. season to taste with salt.

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