Red Lentil Soup with Curry
Red Lentil Soup with Curry
It was chilly and I had a taste for soup. I needed something quick, so I decided to use red lentils. The name is a little misleading. Red lentils are more a salmon color than red, and they cook to a pale yellow. Tasty, no matter the color. They are smaller than the more common brown lentils and they cook quickly. They are tender in as little as 10 minutes. For this soup, since I wanted to puree them, I let them cook until really tender, about 20 minutes. The soup came out quite nice. I topped it with a little sesame oil and basil, for added flavor. The cashews added some crunch.
You can also use red lentils to thicken a soup without flour. Just add a few and let them coo 20 minutes or longer. They will begin to fall apart and thicken the soup.
Red Lentil Soup with Curry
2 t. oil
1 large onion, chopped
2 cloves garlic, minced
6 c. stock- I used chicken, but veggie stock would work
2 c. red lentils
1-2 T. curry powder – add according to your taste
2 t. turmeric
Salt and pepper to taste
Sesame oil
Basil, cut into thin strips
Cashews
Heat oil in stockpot and cook onions until golden brown. Add the garlic and cook another couple of minutes. Add stock and heat to a boil. Rinse lentils and add to the pan. Cook at a simmer, covered, until lentils are soft- about 20 minutes. Add seasonings and adjust to your taste. Puree soup until smooth. Thin soup with additional stock or even water, if needed. Ladle soup into bowls and top each with a drizzle of sesame oil, some basil and a few cashews. Serves 4-6.
