Curried red lentil soup
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- 2reviews
- 37saves
Red lentils are surprisingly convenient. They require no presoaking and cook up quickly in just 20 minutes. In this recipe, lentils are flavoured with onions, garlic and spices, garnished with yoghurt and spring onions.
Patsy Jamieson, Diane Temple
Ingredients
Serves: 8
- 2 teaspoons canola oil
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 1 tablespoon curry powder
- 1½ cups red lentils, rinsed and picked over
- 6 cups reduced-salt chicken or vegetable stock
- ¾ cup water
- 2 tablespoons tomato paste
- ¼ teaspoon cinnamon
- 2 tablespoons lemon juice
- freshly ground black pepper to taste
- ½ cup plain low-fat yoghurt
- 2 spring onions, sliced
Directions
Preparation:20min › Cook:25min › Ready in:45min
- Heat oil in a large saucepan over medium heat.
- Add onions and cook, stirring frequently, until softened, 2 to 3 minutes. Add garlic and curry powder. Cook, stirring, for 30 seconds.
- Add lentils and stir to coat. Add stock, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to low, cover and simmer until lentils are very tender, about 20 minutes.
- In batches, transfer soup to a food processor or blender and puree or use a stick blender. (Use caution when blending hot liquids.) Return puree to the saucepan and heat through.
- Season with lemon juice and pepper. Garnish each serving with a dollop of yoghurt and a sprinkling of spring onions. The soup will keep, covered, in the refrigerator for up to 2 days.
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Reviews (2)
by drew
0
Really easy and very yummy, great veggie dish to start cooking if you are a meat eater - 07 Feb 2012
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