Curried Red Lentil and Tomato Soup
Steve B wrote:
I love the recipes - thanks Ted.
I saw this in the Toronto Star a few days ago, but needed to try it before I sent it on to anyone else. It's great.
Makes 4 to 6 servings (about 6 cups or 1½ l.)
- 1 tbsp (15 ml) canola oil
- 1 yellow onion, chopped
- 2 large cloves garlic, minced
- 1 tsp (5ml) curry powder
- 4 cups (1 L.) vegetable stock (I used beef)
- 1 14-oz (398 ml) can diced tomatoes
- 1 cup (250 ml) water
- 1¾ (330 ml) dried red lentils, rinsed
- 1 stalk celery, finely diced
- 1 large carrot, peeled, finely diced
(Preparation: 15 Minutes. Cooking: 60 minutes)
- Heat oil in large saucepan over medium heat.
- Add onions and garlic. Cook, stirring, 6 minutes to soften.
- Add curry. Cook, stirring constantly, 20 seconds.
- Add stock, tomatoes with juices, water, lentils, celery and carrot.
- Raise heat to high, bring to boil, stirring, skim foam.
- Reduce heat to low. Simmer, uncovered and stirring occasionally, 40 minutes.
Although soup recipes often say to skin foam, I usually just stir it in for extra flavor.
Contributed by Steve B (daytimer1947)