curried lentil soup…my way

16 November 2011

I used to work at a restaurant that had the most amazing curried lentil soup.  I could eat bowls upon bowls and just had to learn how to make it myself.  One day I asked the chef for the recipe, only to find out that the delicious, spicy, salty taste came from a HUGE scoop of a MSG packed flavour enhancing powder- sick!

So, on this chilly November day I was inspired to re-create that amazing curried lentil soup- only this time without anything artificial.  I also threw in some chopped kale for added calcium, vitamins, fibre and antioxidants- yum!

Curried Lentil Soup.
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Serves: A lot!
Ingredients
  • 4 cups of red lentils, rinsed
  • 16 cups of water
  • 1 medium sized cooking onion, diced
  • 3 carrots, diced
  • 3 celery stalks (including leaves), diced
  • 5 cloves of garlic, minced
  • 5 cups (tightly packed) kale, stems removed, cut into bite sized pieces
  • 1 ½ cups tomatoes, diced (I used cherry tomatoes here, but any type will do)
  • 3 tbsp olive oil
  • 4 tsp curry powder
  • 1 tsp dried red chili peppers (more or less depending on your tolerance for heat)
  • 3 tsp sea salt
  • fresh ground pepper to taste
  • green onions, sliced (about half a stalk per bowl, for garnish)
Instructions
  1. Saute onion, garlic, celery, carrots and olive oil in a large pot until vegetables are soft
  2. Add the curry powder and chili peppers and stir to combine the flavours
  3. Add the lentils, stir, and then add the water, sea salt and ground pepper
  4. Cover and let simmer for 45 minutes, until the lentil are soft and falling part
  5. Add the kale and tomatoes and simmer for another 15 minutes
  6. Taste and adjust seasoning according to your taste
  7. Distribute into individual bowls and garnish with green onions
Notes
Kale can be substituted for chard, spinach or any leafy greens
Heat can be increased by adding fresh hot peppers in with veg at beginning
Also, try adding fresh cilantro and a squeeze of lemon to your bowl

This makes a large batch of soup! I suggest keeping what you need for the week an then freezing the rest for easy week day meals

 

 

 

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