January 09, 2012

Curried Lentil Soup

This is not a good looking soup, but the taste more than makes up for its appearance!  After taking recent stock of my pantry, I realized I had a lot of green lentils to use, so I was happy to come across an Epicurious recipe for lentil soup.

I made a few modifications to the recipe based on the comments, including the addition of soy sauce and fresh ginger, and substituting a sweet potato for the russet potato.  I meant to add baby spinach near the end of the cooking time too, but completely forgot.


Commenters also recommended pureeing half the soup for a creamier texture.  I used my immersion blender for approximately 15 seconds and was happy with the end result.

Curried Lentil Soup

Prep Time: 15 minutes
Cook Time: 50 minutes


Ingredients (serves 6 as a main dish)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 8 oz sweet potato, peeled & chopped
  • 2 large carrots, peeled & chopped
  • 2 tablespoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger
  • 45 oz vegetable broth
  • 28 oz can diced tomatoes in juice
  • 2 cups lentils, rinsed & drained
  • 4 cups baby spinach
Instructions
  • In a stockpot, heat oil over medium-high heat.
  • Add onion, potato and carrots, then sauté until vegetables begin to soften, about 5 minutes.
  • Mix in curry powder, cayenne, soy sauce and ginger and stir for 30 seconds.
  • Add broth, tomatoes with juices and lentils and bring to boil.
  • Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. When there are 2 minutes of cooking time remaining, stir in spinach and cook until wilted.
  • Puree soup with an immersion blender to a chunky consistency, if desired.
Recipe adapted from: Epicurious
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