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