Curried Red Lentil Soup With Lemon
photo by Baby Kato
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
3 quarts approx
- Serves:
- 2
ingredients
- 2 cups red lentils, sorted and rinsed
- 1 quart low sodium vegetable broth
- 4 cups water
- 1 large onion, finely chopped
- 4 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 2 garlic cloves, minced
- 1⁄4 cup cilantro, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
directions
- 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.
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Reviews
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This was really, really good. I added 1 finely chopped celery stalk, 1/2 tsp. of salt, 1 large garlic clove and 1 tsp. of vegetable bullion. I also grated the carrot instead of chopping it, personal preference. I skipped the lemon. I thought the amount of cumin would be a bit strong, but I was wrong, it was just right. I served it over cooked oats--I know that sounds bizarre but it was delicious! I think this is a recipe that is flexible with additions of vegetables, grains or spices. Barley, new potatoes or coriander and garam masala come to mind.
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What a terrific soup this recipe makes. It was quick and easy to prepare with very tasty results. Made as written but omitted the cumin. (I have a problem digesting it). The soup was perfection, I used a thai red curry paste. It left a soft lingering glow of flavor. We really enjoyed the textures and all the flavors in this dish. Thank you for sharing this recipe, that I will be using often in the years to come. Made for Spring Pac 2014.
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This is an excellent recipe, and I can see why it's been given 5 stars. I followed it to a tee until all of the ingredients were added, and then upon tasting it I found it quite bland. And that was even after I had added 1 tsp of garam masala and 1 tsp of coriander. So I proceeded to almost double the curry and cumin, and added an extra tsp of garam masala, and a few generous squirts of srirachi hot sauce. Finally I added about a cup and a half to two cups of cooked quinoa at the end. The final result was amazing!!! If you like your food very mild, stick to the recipe. If you like it with a little more kick, try mixing it up a little. The great thing about this recipe, as noted by other reviewers, is that it is exceptionally easy to tinker with and achieve your own flavor profile. Thanks for the recipe Marly!!
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This is so good, I could cry. I didn't have red lentils, so I used your average brown variety and it is still AMAZING. I also cooked the lentils for 30 minutes rather than 45 because I them to be soft, but not so much that they smush and fall apart. It was also not overly spicy, which I appreciate because I have a low heat tolerance. Definitely will be a repeat recipe for me.
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