Monday, March 23, 2009


I am not an expert at preparing lentils, but I have recently been trying to find ways to work them into my cooking regimen. Lentils are high in protein and dietary fiber, folate, vitamin B1 and one of the best non-flesh sources of iron. As almost vegetarians and almost anemics lentils are especially good for us. Most lentil soups seem to rely on ham for their main flavor which is unacceptable for obvious reasons (though I do love ham). I found a recipe on Epicurious for a Curried Lentil Soup that I adapted a bit and made tonight. Perfect for a rainy Seattle spring day (that feels like winter) the soup is spicy and dense and very filling. Enjoy on your next rainy day.

Curried Lentil Soup

2 tbsp olive oil
1 1/2 cup chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
4 large garlic cloves
3 tbsp good quality madras style curry powder
1 tbsp cumin
2 bay leaf
1-3 tsp red pepper flakes (depending on how spicy you want it)
6 cups veggie broth
4 cups water
2 1/2 cups dried lentils
6-8 ounces lacinato kale (or green of your choice), chopped
2 medium tomatoes, diced
salt and pepper to taste

Heat oil in a soup pot over medium high heat. Cook onions, carrots, celery and garlic stirring often for 5-10 minutes until soft. Add curry, cumin, garlic, red pepper and bay leaf and cook a few minutes more to release the flavors of the curry. Add lentils, broth, and water and bring to a boil. Lower heat and simmer for 25 minutes or until lentils are soft. Add kale (or other green) and tomatoes and salt and pepper to taste. Turn off heat and let sit for 5 minutes till kale is soft. Serve with a dollop of yogurt and fresh cilantro.

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