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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian! Ingredients:
3 tablespoons vegetable oil |
1 large onion, peeled, diced |
3 celery ribs, diced |
3 carrots, diced |
4 garlic cloves, chopped |
2 tablespoons curry powder |
1/2 teaspoon cayenne pepper |
1 1/2 cups green lentils |
1 cinnamon stick |
28 ounces diced tomatoes with juice |
7 cups chicken stock (or a combo) or 7 cups water (or a combo) |
1 teaspoon salt (or to taste) |
1/2 teaspoon fresh ground pepper (or to taste) |
1 cup plain yogurt |
1/2 cup parsley or 1/2 cup coriander, chopped |
Directions:
1. In a large soup pot heat oil.
2. Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
3. Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
4. Stir rinsed and drained lentils into vegetable mixture.
5. Add cinnamon stick, tomatoes and stock.
6. Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
7. Remove cinnamon stick. Add salt and pepper.
8. Using immersion blender, puree some of the soup, leaving some of it chunky.
9. Garnish each bowl with a dollop of yogurt and chopped parsley.
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