Thursday, March 18, 2021

Spiced Tomato and Red Lentil Soup

I first posted this recipe in 2009, over ten years ago. I have been making it regularly ever since then and it has remained one of my favorite soups. It is easy to make and comes together in less than an hour. It is hearty and warm in the winter months but light enough for warmer weather as well. It goes great with whole wheat bread and a salad for a satisfying lunch or dinner. The creme fraiche and cilantro are completely optional; I used the because I had both on hand, but is just as delicious without any garnishes. I have made this for many people over the years and everyone has loved it.
Home Cookin Chapter 9.81 Chapter: Soups and Stews
SPICED TOMATO AND RED LENTIL SOUP
2 tablespoons grapeseed oil or ghee
1 medium onion, chopped
salt to taste
1 tsp Madras curry powder (or to taste) or 1 Tbsp sweet curry powder
1 qt chicken or vegetable broth
1 cup water
1 28-oz can diced tomatoes with liquid
1-1/3 cups red lentils, sorted, rinsed and drained
3 medium celery ribs, cut into small dice
2 large carrots, peeled and cut into small dice
4 cloves garlic, minced
creme fraiche (optional) for garnish
chopped fresh cilantro (optinal) for garnish

Heat the oil in a large saucepan over medium heat. Add the onion and salt and sauté until the onion is translucent, about 10 minutes. Add the curry powder and stir for about a minute to release the fragrance and toast the spices.

Add the broth, tomatoes, lentils, celery, carrot, garlic, water and add more salt to taste in necessary. Turn the heat to high and bring to a boil, stirring often. Remove any scum that forms on top. Lower the heat and simmer for about 30 minutes, until the lentils and the vegetables are tender. Add salt if necessary.
Garnish with creme fraiche and chopped cilantro before serving, if using.

Adapted from Fine Cooking Magazine, December 2008/January 2009

Exported from Home Cookin v9.81

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