Curried Lentil Soup

Sautéed onion, carrot and curry powder and combined with diced tomatoes, dried lentils, chicken broth, cold water and fresh ground black pepper. Soup is simmered until lentils are soft and then pureed. Salt, fresh ground black pepper, and fresh chopped kale are stirred in and soup is simmered to heat through. Individual servings of soup are topped with dollop of Greek yogurt.

Ingredients -

1 tablespoon Oil
1 Onion, chopped
1 Carrot, peeled, chopped
2 teaspoon Curry Powder
1 (14.5 ounces) can Diced Tomatoes, drained
1 cup Dried Lentils, picked over
4-1/2 cups Low-Sodium Chicken Broth
1 cup Cold Water
1/2 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Salt
1 bunch Kale, tough stems removed, leaves coarsely chopped
1/4 cup Plain or Greek Yogurt

Preparation:

1. Add oil to stockpot. Sauté onion and carrot until soft, about 5 minutes.

2. Stir in curry powder and continue cooking one minute.

3. Stir in diced tomatoes, dried lentils, chicken broth, cold water and 1/4 teaspoon fresh ground black pepper.

4. Bring to a boil over high heat.

5. Reduce heat, partially cover, and simmer 45 minutes or until lentils are tender.

6. Puree soup in a blender until smooth (do this in batches), return to pot and reheat.

7. Stir in remaining fresh ground black pepper, salt, and kale. Simmer 5 minutes.

8. Garnish each individual serving with 1 tablespoon yogurt.

Lentil Soup Tip

Sort Lentils Before Using

Always sort through lentils looking for small stones and any other debris that may be present. Place lentils in batches, into a strainer and rinse with water before cooking.

Lentil Soup Tip

Kale

Kale is a relative of the cabbage family. There are a number of varieties of kale; most are dark green and fairly dark in color. Kale works well in soups, as it adds rich color, texture and a nice flavor.

Home | Lentil Soup Recipes