"The Centered Chef" Ryan Hutmacher shares his recipe for red lentil and curry soup.
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390 per serving
- 1 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1-1/2 tablespoons curry powder
- 1-1/2 teaspoons ground cumin
- 1 cinnamon stick
- 1-1/2 cup lentils, pick over to ensure no debris or rocks
- 8 cup reduced-sodium chicken broth
- 1/4 cup lemon juice
- 1/4 fresh cilantro, chopped
- sriracha, to taste
Place a large pot over medium heat and add the olive oil. Add the onions and saut until they are soft and slightly translucent, about 5 minutes. Add the garlic, ginger, curry and cumin and saut another 5 minutes.
Add the cinnamon stick, lentils and chicken broth to the pot and stir. Turn up the heat and bring to a boil. Turn the heat down and allow the soup to simmer, partially covered for about 40 minutes or until the lentils are cooked.
Take the soup off of the heat. Remove half of the soup and allow to cool slightly* or until warm to the touch. Keep the other half warm on the stove. Place the cooled soup in a blender (or process with a hand mixer) and pulse until pureed. Stir pureed mixture back into pot of soup. Blend well.
To serve, place the soup in bowls and garnish with cilantro and sriracha *Note-It is not advised to puree hot items in a blender due to the build of pressure generated from the steam. Be safe and allow your soup to cool slightly to prevent injuring yourself.