One Pot Stop: Curried Lentil Soup

Photo Credit: Isabella Cucchi

I have been waiting for winter since the school year started to make lentil soup, one of my favorite dishes for cold weather. Trader Joe’s canned lentil soup is a staple in my pantry for quick weeknight meals. But I really wanted to make the soup from scratch, and I thought this meal would be the perfect One Pot Stop meal for Small Kitchen College.

So, this week, I splurged and went to Whole Foods (I usually shop at TJs) to get some special green French lentils for the soup. I came home and started cooking. As the soup was slowly coming together on the stovetop for an hour, I started writing this post. It was then that I realized that a very simliar lentil soup recipe had been published on Small Kitchen College a month ago!

I needed to improvise and fast, since the soup was already bubbling away. I decided to add some heavy cream I had in my fridge, and some Madras curry powder to make a curried lentil soup. The result is a creamy and hearty blend of French and Indian flavors. Even though this is not the classic lentil soup I’m used to, this is a new favorite. I hope you all do your own experimentation with this recipe, I think it would taste really good with some bell peppers or chickpeas. Tell us what you add to yours in the comments!

**Recipe**


Curried Lentil Soup
Adapted from Sunday Soup
Serves 6

Ingredients

2 tablespoons olive oil
1 cup diced carrots
1 cup diced onions
3 garlic cloves, peeled and smashed
8 cups beef stock
2 bay leafs, broken in half
1.5 tablespoons curry powder (to taste)
1 pound of Puy lentils (French, green lentils)
1/4 cup heavy cream
1 teaspoon cayenne pepper
Kosher salt
parsley, chopped (optional as garnish)

Heat the oil in a pot big enough to hold all of the beef stock. Sauté carrots and onion until the vegetables are soft, about five minutes. Add the garlic, and sauté for another minute.

Add the stock, bay leaves, and curry powder. Bring mixture to a simmer over high heat. Reduce heat, add the lentils, and cover. Gently simmer until tender, about 50 minutes.

Remove the bay leaves. Puree about 1/2 a cup of the lentils and the garlic cloves with a food processor, blender, or mash with the back of a spoon. Return the pureed mixture to the pot. Add the cream. Add cayenne pepper and salt, to taste. Serve, and garnish with parsley.

 

Originally posted on Monday, February 6th, 2012

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