Curried Red Lentil Soup

We were invited to Minoo’s Cooking Class in Caring Place yesterday. Minoo whipped up two dishes, Curried Red Lentil Soup and Jude’s Date, Nut and Chocolate Chip Cake.

Here is the recipe for the first dish, Curried Red Lentil Soup. Lentil is a good substitution for protein for vegetarian eater. Lentil is cheap compare to meat and it’s also high in fiber. It is very filling and yet light to our wallet.

A bowl of creamy Curried Red Lentil Soup is great on a cold winter day.

Ingredients

• 2 cups red lentils (or any lentil of your preference)
• 2 quarts water (8 cups)
• 2 tablespoons butter or margarine
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• a bunch of parsley
• 1 teaspoon curry powder (more, if you like it spicier)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon tumeric powder
• 1/4 teaspoon coriander powder (optional)
• herb salt or salt and pepper to taste
• sour cream or yogurt for garnishing

Instructions

In a soup pot, place the lentils and water and bring it to a boil. Reduce heat and simmer for one hour until the lentil is soften.

In a frying pan, saute the onion, celery, garlic and parsley in butter for 5 minutes.

Add in the spices and saute for another 5 minutes.

Add the sauteed ingredients to the lentil broth and simmer for another 1 hour.  Add salt and pepper to taste.  For those who prefer a smooth texture, you may puree the soup in a blender or food processor. We like it just like that.  Serve with a dollop of sour cream or yogurt.

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