Red Lentil Soup

 Less than an hour start to finish!

INGREDIENTS

3 Tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1 Tablespoon tomato paste

1 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1 quart chicken or vegetable broth

1 cup dried red lentils

2 carrots, peeled and diced

Juice of 1/2 lemon

INSTRUCTIONS

In large pot, heat olive oil over medium high heat.  Add onion and garlic and saute until golden, about 4 minutes. Stir in tomato paste, cumin and chili powder. Cook a few  more minutes. Then, add chicken broth, 2 cups water, red lentils and diced carrots. Simmer for 30 minutes until carrots and lentils are soft.

Allow to cool slightly. Remove about 1/2 of the soup and puree with an immersion blender.  Return it to the soup in the pot. Warm and add lemon juice just before serving.

This recipe was adapted from The Denver Post, October 23, 2024

Curried Lentil Soup with Kale

It is a cold day here. Snow is falling and that calls for soup. This soup is hearty with  a strong curry note which I love. I served it with Parmesan cheese on top and crusty bread on the side.

Ingredients

1 1/2 cups green lentils
1 medium onion, diced
2 large carrots, peeled and sliced
2 ribs celery, diced
2 cloves garlic, minced
1 large potato, peeled and diced
8 cups vegetable broth
4 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
1 Tablespoon lemon juice
2 cups chopped kale

Instructions

In a large soup pot, combine oil, onions, carrots, celery and garlic. Saute on medium high heat to soften the vegetables.
Add vegetable broth, lentils and potato. Bring to boil and then reduce to simmer. Cover the pot, simmering for 25 minutes. Then add kale, curry powder, lemon juice and salt and simmer for another ten minutes or until lentils and potatoes are soft.

This recipe was adapted from one that was printed in The Denver Post, Jan, 28, 2015.

Curried Red Lentil Soup

Ingredients

2 Tablespoon olive oil
1 1/2 cups chopped carrots
1 cup diced onions
2 Tablespoons tomato paste
3/4 teaspoon cumin
1 teaspoon curry powder
3/4 cup red lentils (dried)
3 Tablespoons uncooked brown rice
6 cups water
1 teaspoon beef bouillon granules or 1 beef bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Heat oil in large pot. Add carrots and onions. Cook, stirring occasionally, until onion is softened, about seven minutes. Add tomato paste, cumin and curry powder. Stir to combine. Add lentils, rice, water, bouillon, salt and pepper.
Bring to a boil.
Reduce heat and simmer for 30 minutes or until rice and lentils are tender.