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Curried Lentil Soup
This soup can be medium-hot on the "fire-meter" when
it’s made with "hot" curry powder and jalapeno
pepper. If you prefer a milder flavor, use "sweet"
curry powder, omit the jalapeno and dry mustard, and
use less black pepper. And, attention vegetarians:
this soup can be made meat-free by using all water
instead of the chicken broth and water mixture.
Soup
1 tablespoon olive oil
2 cups (9 1/2 ounces) chopped onion
2 cups (8 1/2 ounces) chopped green pepper
1 jalapeno pepper (1/2 ounce), seeds removed, minced
3 cloves garlic, peeled and minced
2 tablespoons minced fresh ginger root (or crushed
fresh ginger)
1 tablespoon curry powder
1teaspoon ground black pepper
1 teaspoon dry mustard powder
1/4 teaspoon saffron threads, crushed
2 1/4 cups (1 pound) lentils, color of your choice
2 cups (8 ounces) water
8 cups (64 ounces) chicken broth
2 cups (9 ounces) frozen peas
Sauce
1 cup (8 ounces) plain yogurt
1/4 cup (2 1/4 ounces) chutney
1/4 cup (1 ounce) toasted coconut
Soup: In a large soup pot, sauté the onion and
peppers in the olive oil until the onions are
translucent. Add the garlic, ginger, spices and
lentils, and stir until well-blended.
Stir in the water and chicken broth, and simmer the
soup for 45 minutes, until the lentils are soft. Add
the frozen peas, and simmer until they’re just
heated through.
Sauce: In a small mixing bowl, stir together the
yogurt, chutney and coconut; refrigerate until ready
to serve.
Serve the soup with the sauce on the side. Use
flatbread, pita bread, or tortillas to scoop up the
sauce while you’re eating the soup. Yield: about 15
1-cup servings.
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