Tuesday, October 5, 2010

Curried Red Lentil Soup

It has been cool and rainy outside and I finally needed to turn the on the furnace. I guess that summer really is over, now. I still have lots of tomatoes in the garden and hope that frost stays away for a couple of more weeks so more of them can ripen. Spooky insisted on hanging out outdoors for a few hours this afternoon, huddled under the eaves of the porch. When he came into the house he walked through the kitchen, into the dining room, and stopped short. He turned, walked toward the now-warm radiator, rubbed his face on it for a few seconds, then in one motion he jumped up onto the cushion, turned around, and curled into a ball.

Yes, there is a cushion on the radiator. There are actually cushions on all of our radiators. Custom made by Vicci years ago in case a cat needed a warm place to nap on a cold day.

It was our chilliest day yet this fall, and I wanted to make something nice and hot for lunch.

Jack is not a big fan of soup, and he claims to dislike lentils, but he does enjoy Indian food so I have put together a curried lentil soup that he likes very much. I do, too.

Finely chopped vegetables are sautéed, then some flour is added (to thicken the broth), water and broth are then mixed in and then spices and lentils and fresh tomatoes. Simmered until thickened, this is a very flavorful soup and perfect for a cool day. I served it with TJ’s naan, heated in the toaster oven until hot and crispy. Yum.

* Exported from MasterCook *

Curried Red Lentil Soup

Recipe By : Vicci

Servings : 8

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups finely chopped onion

2 cups finely chopped celery

2 cups finely chopped carrots

2 teaspoons minced garlic

1/3 cup all-purpose flour

2 quarts low-sodium vegetable stock

4 cups water

3 cups lentils -- red

2 1/2 tablespoons curry powder

2 teaspoons gound cumin

2 teaspoons ground coriander

2 cups chopped fresh tomatoes -- canned ok

3 tablespoons lime juice -- or lemon juice

chopped fresh cilantro -- as desired for garnish

plain lowfat yogurt -- as desired for garnish

In a large pot or Dutch oven (at least 6 quart capacity), heat the olive oil over medium heat. Add the carrots and sauté for 3 minutes, then add the onion and celery and continue to cook for at least 5 minutes, or until the vegetables are soft. Add the garlic and stir for an additional minute.

Sprinkle the flour on the mixture and stir with a heavy spoon for 2 minutes (the mixture will become stiff and a bit pasty).

Remove the pot from the heat and add the water slowly, stirring quickly to get the flour incorporated into the liquid. Then add the stock, stirring well.

Replace the pot on medium-high heat and bring to a boil, stirring often to prevent sticking as the liquid thickens. Rinse the lentils and add to the pot, stirring well. Reduce the heat to medium-low, cover partially, and simmer for 15 minutes, stirring frequently.

Add the spices and tomatoes, stir, and cook for an additional 20 minutes, uncovered, stirring frequently.

Season with salt and ground black pepper. Stir in lime or lemon juice. Garnish individual servings with chopped fresh cilantro and yogurt as desired.


"5 quarts"

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Per serving: 356 Calories (kcal); 6g Total Fat; (13% calories from fat); 25g Protein; 55g Carbohydrate; 0mg Cholesterol; 100mg Sodium

Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Note: after trying the soup with and without the yogurt garnish, I have to say that this is actually an “essential” not an “optional” addition.