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Curried Red Lentil Soup

Yes, this really is a soup recipe, despite the thick chili-like images accompanying my post. This is what happens on day two to the soup, which I couldn’t photograph when it was still soup-like, because I made it at night and when I take photos of soup at night, I end up with freaky purple beans…

This chili-looking soup is so delicious, and easy enough that you can make it with an infant vying for your attention. Which is what I did last June. And I photographed it on the concrete rather than the grass (I’m all about simple backgrounds), because I knew I was going to blog it during the winter, and didn’t want the green grass to alert you guys that I’ve turned into a hot soup in summer person.  But now I’ve gone and told you anyway. Secrets can be so hard to keep. ;)

I used to detest hot soup in the summer, but it seems my pregnancy changed that permanently for me. I also continue to enjoy mustard more than ketchup, which is way cray. I never understood mustard people, and now I’m one of them. No one warned me that having a baby might make me join the mustard people for good. I still don’t know how I feel about this.

Anyway, this is a really good soup. And easy. And you should make it.

Curried Red Lentil Soup

Printable recipe
Printable recipe with picture

1 cup red lentils, rinsed
2 (14 oz) cans (3 ½ cups) chicken or vegetable broth
2 tablespoons butter
1 onion, chopped finely
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 (14.5 oz) can roasted diced tomatoes, undrained
2 tablespoons minced cilantro
½ cup plain yogurt
Salt and pepper, to taste

Microwave the lentils and 2 cups of broth about 8 minutes, until liquid is mostly absorbed.

Melt the butter in a large pot. Add the chopped onion and cook for 5 minutes, until softened, stirring occasionally and adding salt and pepper as it cooks. Add the garlic, ginger and curry powder, and stir for 30 seconds.

Add the microwaved lentil mixture to the pot along with the rest of the broth and the tomatoes. Simmer for 15 minutes. Taste and re-season as needed.

Serve the individual portions with a dollop of yogurt and a sprinkle of cilantro. Enjoy!

Recipe source: slightly adapted from Jenna’s Everything Blog

Some more Indian-ish faves…

Bean Curry – really so good! I don’t know why I never remember to make my black eyed peas this way on New Years day, it’s one of the most delish ways to enjoy them.

Dal Makhani with Baked Saffron Rice – another goodie I nabbed from Jenna’s blog.

Lighter Chicken Tikka Masala – can’t tell you how many times I’ve made this one. One of my all-time favorites!

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. Soupy or not, it sounds delicious!

    Like

    Reply
  2. Pingback: Easy White Chicken Chili | Veronica's Cornucopia

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