Saturday, January 9, 2010

Curry Lentil Soup

This soup is perfect for cold days. It's a classic combination of curry, garlic and ginger, and it tastes great.
(From Cuisine at Home)


"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."


1 yellow onion, finely diced
2 T. garlic, minced
2 T. fresh ginger, peeled, minced
1 T. curry powder
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth
1/2 cup red lentils
Juice of 1 lime
1/4 cup heavy cream (coconut milk also works)
Salt to taste

Garnish- I never serve the soup with garnish on weekdays, only when I serve it to guests).

1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves


Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

OBS: DO NOT bring the soup back to boil after you have added the heavy cream. The lime in the soup will cause it to separate. Re-heat soup slowly over low heat and don't let it boil.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

Makes 4 Cups

From Cuisine at Home

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