Jeanne Lemlin’s Curried Red Lentil Soup

From Simply Satisfying.

Oh so nice.

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Serves 4 as a main course.

1 1/2 cups red lentils
4 cups water
1 Tablespoon olive oil
1/2 teaspoon kosher salt
2 medium baking potatoes, cut into 1/2-inch dice (she says to peel them, but I didn’t and like it)
4 Tablespoons butter
1 medium onion, diced small
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 gteaspoons ground coriander
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
additional butter, if desired

1.  Rinse the lentils in a strainer under cold running water.  Pick them over and discard any stones, etc. Put them in a medium-size saucepan along with the water, oil, and salt.  Bring to a boil and cook, uncovered, for 20 minutes over medium heat.  Stir occasionally.  If a lot of foam rises to the surface, scoop it off with a spon.

2.  Add the diced potatoes and stir to blend.

3.  In a small skillet melt the butter.  Add the onion, garlic and all of the spices.  Cook for 3 minutes, or until the onions begin to get tender.

4.  Add the onions to the soup, stir, and cook until the potatoes are tender, about 20 more minutes.  If the soup is too thick, thin with a little water.

5.  Taste to correct the seasoning.  You may serve with a small pat of butter on each serving if you like.

NOTE:  Although this soup is delicious if served immediately, it is more flavorful if prepared at least an hour before serving, then reheated.

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Published in: on January 10, 2015 at 11:55 am  Leave a Comment  
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