Red Lentil Curry Soup

Name: Red Lentil Curry Soup
Yield: serves 4¿6
Ingredients: 1 cup (7 ounces) red lentils (called masoor dal in Indian shops), well washed and drained; 4 cups chicken stock or water (you will need a little more later for thinning out); 1/4 teaspoon ground turmeric; 1 medium carrot, peeled and chopped; A handful of washed cilantro (just rip some off the top of the bunch); 2 tablespoons olive or canola oil; 6 tablespoons chopped onions; 1 teaspoon finely grated peeled fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 1 1/2 cups (about 7 ounces) chopped fresh tomatoes; Salt; 3/4 cup chicken stock or water

December 9, 2011

Somewhere between the famous Mulligatawny Soup of the mixed-race Anglo-Indians and the soupy lentil-tomato-pasta dish, dal dholki, of the vegetarians of the western state of Gujarat, lies this soup. It is made with red lentils and tomatoes and may be served with a dollop of plain white rice or with some cooked pasta (pappardelle, noodles, macaroni) added to the soup just before it is heated for serving. This soup, plus a salad, makes for a perfect lunch or supper. There are three simple steps to follow here. First you boil up the lentils. As they cook, you sauté the seasonings. Then you combine the two and blend them.

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