Fine Cooking Magazine - November/December 2020

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

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.

(15 ratings) Read Reviews

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Reviews (15 reviews)

RaffRaff | 06/29/2019
This is an awesome Lentil Soup! Loved the spices and added tomatoes.
tred | 01/07/2019
Good. Quick. Satisfying. Used a large can of whole tomatoes and chopped them into soup. Added an extra large purple carrot.
elainesz | 02/21/2015
I made this for dinner on Ash Wednesday. Super tasty and satisfying. I cooked it for only 30 mins.

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What We're Cooking Now

Name: Spiced Tomato & Red Lentil Soup
Yield: Yields about 14 cups.
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