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Curried Lentil Soup

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“This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian!”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot heat oil.
  2. Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
  3. Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
  4. Stir rinsed and drained lentils into vegetable mixture.
  5. Add cinnamon stick, tomatoes and stock.
  6. Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
  7. Remove cinnamon stick. Add salt and pepper.
  8. Using immersion blender, puree some of the soup, leaving some of it chunky.
  9. Garnish each bowl with a dollop of yogurt and chopped parsley.

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