Columbia
67° F
Light Rain
Light Rain

Curried lentil soup

Published On: May 01 2012 01:09:13 PM CDT
Updated On: Feb 24 2011 05:12:43 AM CST
Boiling pot, soup

rubenshito/SXC

Makes 8 cups -- 8 servings

Vegetarian comfort food at its best, this hearty, main course soup is perfect for a family dinner. Make it in advance when you have time, and the flavors will marry as the soup is refrigerated for a day or two. Because the lentils may absorb some of the liquid, add water or vegetable stock when reheating.

2 tablespoons olive oil

1 cup finely chopped red onion

2 cloves garlic, minced

2 tablespoons curry powder

6 cups vegetable stock

1 ½ cups dried brown lentils

2 carrots, finely chopped

One 15-ounce can diced tomatoes with juice

½ cup Merlot or other or other medium-bodied red wine

¼ cup minced fresh flat-leaf parsley

¼ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and curry powder; stir constantly for 1 minute.

Add the vegetable stock, lentils, and carrots; bring to a boil over high heat. Reduce the heat to low; cover and simmer, stirring occasionally, until the lentils are tender, about 45 minutes.

Stir in the tomatoes with juice, wine, parsley, salt, and pepper. Taste and adjust the seasoning.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus