Lentils Curry

9:13 AM


(Phone rings)
“What’s for dinner tonight, Mommy?”
“Soup.”
“Oh.”
I smirk because I have a feeling we’re all going to like this one tonight.  The door opens from outside.  “What’s that smell?!! Yum.  What kind of soup?”
“You’ll see.”  I hesitate telling them because a veggie-only dinner is not as exciting to the rest of the family as it is to me.  The thought of just vegetables makes my husband worry he’ll be hungry AFTER dinner.  I have a feeling this soup will be more filling than your regular vegetable soup.   And if it’s not enough, we have plenty of Naan to make up for it.

Find out more on http://www.epicurious.com/: http://www.epicurious.com/recipes/food/reviews/Curried-Lentil-Soup-362489?pg=3
What You’ll Need:

1 C Green lentils
1 can chickpeas, drained and rinsed
1 yellow onion, chopped
1 carrot, thinly sliced
2 green onions, chopped
What You Already Have at Home:
2 garlic cloves, minced
2 T curry powder
4 ¼ C water
1 T lemon juice
3 T olive oil
2 T butter
Dutch oven
Food processor
1)      Heat 1 T oil over medium heat.  Add onion and carrot.

2)      Cook until translucent.  Add 1 T garlic.  Heat for another 4 minutes.
3)      Add curry powder.  Heat for one minute.
4)      Add 4 C water and lentils.  Bring to boil.

5)      Reduce to simmer and cook for 30 mins.

6)      Add chickpeas, butter, lemon juice, garlic and 2 T oil to food processor.  Purée.

7)      When lentils are finished cooking add purée.

8)      Season with salt and pepper.  (And a hint of garlic salt if you have it.)
9)      You might want to thin out with more water.  Add little at a time.
10)   Serve in bowls and sprinkle with green onions.  Serve with Naan.

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5 comments

  1. Wish my husband would eat lentils. I'll have to try this when he's out of town.

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  2. I crave this soup now. It's absolutely delicious.

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  5. Please note that these recipes are RECOMMENDATIONS. I cite them in the "Article Source" when they are NOT my own. http://homesandbabies.blogspot.com/p/about.html

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