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Recipe

Spiced Tomato & Red Lentil Soup

Scott Phillips

Yield: Yields about 14 cups.

Servings: eight.

Curry powder and garam masala are both Indian spice blends, which vary in flavor from blend to blend. Experiment to see which you prefer.

Ingredients

  • 3 Tbs. vegetable oil
  • 2 medium yellow onions, chopped
  • Kosher salt
  • 2 tsp. Madras curry powder or garam masala
  • 2 quarts lower-salt chicken broth or homemade vegetable broth
  • Two 14.5-oz. cans petite-diced tomatoes
  • 1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
  • 2 medium celery ribs, cut into small dice
  • 1 medium carrot, peeled and cut into small dice
  • 2 medium cloves garlic, peeled and chopped
  • 1/8 to 1/4 tsp. cayenne

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 480
      Carbohydrates (g): 45
      Fiber (g): 9
      Protein (g): 22

Preparation

  • Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

    Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.

    You can store leftovers in the refrigerator for up to 5 days.

Reviews

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Reviews

  • elainesz | 02/21/2015

    I made this for dinner on Ash Wednesday. Super tasty and satisfying. I cooked it for only 30 mins.

  • Mon1ca | 11/12/2011

    I'm on the fence with this recipe and I'm not sure if I'll make it again.I found it lacking in depth so I added a cinnamon stick, an extra 1/2 tsp. of cumin, doubled the cayenne pepper, and used both curry and garam masala. I followed the advice of a previous reviewer and added 2 Tbs. of vinegar, which improved the flavour.

  • mommamona | 03/21/2011

    This is excellent! Very full flavored. I substituted Diced Tomatoes with Green Chilies for the Canned Tomatoes and left out the cayenne pepper. Also used frozen turkey stock from my Thanksgiving bird. Delicious!

  • tlamo | 02/16/2011

    This is one of our favourites. It has become a staple at our house. You can adjust the heat by adding more cayenne, but I don't think that it is necessary. I often make it in the pressure cooker (about 12-15 min.) when time is short, and it is just as good.

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