"The Centered Chef" Ryan Hutmacher shares his recipe for red lentil and curry soup.
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preparation
preparation Time15 mins
cook Time
45 mins
servings
6
calories
390 per serving
ingredients
- 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
directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
