Curried Lentil Soup

When I first made this soup I could not believe how good it was. It has just the right amount of curry, and cumin that it doesn’t overwhelm.

Curried Lentil Soup

It’s also so fresh from the lemon juice, that it balances the buttery richness. It is the perfect thing to eat at the end of a ridiculously cold day.

The recipe is adapted slightly from Heidi’s over at 101 Cookbooks. I cannot praise her enough, I love pretty well every recipe she has written.

Where she uses turmeric, I used curry. She purees, I mash. She has rice, I add noodles. You see where this is going? Good!

Curried Lentil Soup

Just looking at these pictures again is making my mouth water. The soup was that amazing.

This is the type of incentive that I believe all of us dying (not literally) from cold/snow/winter need right now. So, what are you waiting for?

Curried Lentil Soup
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups of green lentils, rinsed and looked over
  • 1 1/2 teaspoons of curry powder
  • 4 tablespoons of butter
  • 2 teaspoons of salt
  • 1 large onion, diced
  • 2 teaspoons of cumin
  • juice of half a big lemon
  • 2 cups of chopped kale
  • 1 handful thin noodles (I used spaghettini)
Instructions
  1. First add 7 cups of water to a large pot, add lentils, 1 tablespoon of butter, curry powder and 2 teaspoons of salt.
  2. Bring to a boil, lower to a simmer, and cook for 20 minutes. Then you can mash the lentils with potato masher, leaving some lentils intact. This made the soup thicker.
  3. Meanwhile heat a pan over medium low heat, and add 2 tablespoons of the butter, your diced onion, and the cumin. Stir occasionally until softened and translucent.
  4. Once your lentils are mashed, and your onions are done, add the onions to the lentil pot. Add the thin noodles at the point point too.
  5. Simmer the soup mixture until your noodles are cooked.
  6. During this time you can heat the remaining 1 tablespoon of butter in the pan you used for the onions over medium heat. Add the kale and saute until wilted.
  7. When your noodles are done, add the kale, and squeeze in the lemon juice.
  8. Adjust to taste if necessary.

Extra bonus! The soup lasted a couple days for me and the leftovers were still just as good.

Curried Lentil Soup

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