“Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches. I am not a big lentil OR soup fan, yet I really enjoyed this soup.”
READY IN:
6hrs 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 29.58 ml oil (preferably olive, or for authenticity -- clarified butter)
  • 1 onion, chopped
  • 7.39 ml good curry powder (I like using more, but it is all to taste)
  • 1419.54 ml good vegetable stock (water or chicken stock can be substituted)
  • 236.59 ml lentils
  • 396.89 g can chopped tomatoes (with liquid)
  • salt

Directions

  1. Heat oil in skillet over medium high heat.
  2. Add onion and cook until translucent.
  3. Add curry, stir and cook for 1-2 minutes.
  4. (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
  5. Pour the contents of the pan, and the rest of the stock into a crock pot.
  6. Add the lentils to the pot.
  7. Cover and cook on low for 6 hours.
  8. Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

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