Curried Lentil Soup – A Beautiful Mess

Curried Lentil Soup – A Beautiful Mess

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In my house, soup season is still going strong! It’s basically nonstop hot tea and soup all day, every day for me, so I’m sharing a soup recipe I’m really loving right now—which is this curried lentil soup. This is very easy to make, full of good-for-you and simple ingredients, and it’s super tasty. Triple win!

My homemade soup routine basically goes like this. I make a big pot of soup and I eat some for dinner (if my husband wants some he’s welcome, but he’s not always as enthusiastic about soup as I am). Then I save the remaining 2-3 servings and rewarm them for weekday lunches or a super quick weeknight dinner. As I type this, I still have a serving left of this batch pictured for lunch tomorrow and I cannot wait to eat it! Ha.

More often than not, I like to add a few crackers to my soup. I’m currently on a bit of a mini saltine kick (they are so cute! I know that’s kind of dumb but I can’t help it!), but this curried lentil soup is extra delicious when served with some cooked rice stirred in. Totally optional, but I happened to have some leftover rice one night when I made this and that was even better than crackers. It’s also delicious all on its own, too.

Happy soup making! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

Curried Lentil Soup

  • 2
    tablespoons
    olive oil
  • 2
    shallots
  • 2
    carrots
  • 4
    cloves
    garlic
  • 1/2
    inch
    ginger
  • 1
    teaspoon
    curry powder
  • 1/2
    teaspoon
    garam masala
  • 1/4
    teaspoon
    cayenne
  • 1/4
    teaspoon
    turmeric
  • 1
    cup
    red lentils
  • 4
    cups
    32-ounce vegetable or chicken stock
  • salt and pepper
  • cilantro and lime for serving
  1. Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.

  2. In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.

  3. Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.


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