soup's
on!
by
Yee-Fan Sun | 1
2 3
continued from page 2
curried
lentil soup
This is a pretty simple, homey bean soup, but with a bit of curry and a
herbed yogurt garnish to keep it from being too boring. The amount of
curry powder you need will vary greatly depending upon the specific
brand of curry powder you happen to have handy, so use the specified
quantity as a rough guide and add to suit your individual tastebuds.
1 cup green lentils
1 large carrot
1 medium onion
2 fat cloves garlic
6 cups stock (or combination stock
and water)
1 Tbsp. curry powder, approximately
sprinkle of dried thyme
2 Tbsp. olive oil
salt and pepper to taste
garnish
1 tsp. minced fresh mint
1 tsp. minced fresh cilantro or parsley
1 tsp. minced scallion
˝ cup plain yogurt
salt to taste
time
45 minutes
serves 3-4 as a light dinner
1
Peel the carrot and chop it up as finely as you can. Do the same with
the onion and the garlic.
2
In a good-sized pot, heat up the olive oil. Toss in the carrot, onion
and garlic, and sauté for about 5 minutes or so, until the veggies are
soft. Stir in the curry powder and cook for another minute or two.
3
Add the lentils and the stock/water, along with a good dash of thyme and
a bit of salt (if your stock is seasoned, you can skip the salting and
add it to taste at the end). Give it a good stir, taste the broth, and
add more curry powder if you think it needs more spice.
4
Bring the liquid to a boil, then lower the heat to keep the soup at a
low bubble. Cook for about 30 minutes, until the lentils are all tender
and tasty. While the soup's cooking, mince up your herbs and stir them
into the yogurt. Salt the yogurt mixture to taste.
5
Puree half of the soup (you might have to do this in batches) in a
blender, then stir it back into the remaining soup. (You could puree the
whole shebang if you wanted, but I think the texture's nicer with some
whole veggies mixed in with the thickened puree.) Taste and season with
salt and pepper. Ladle the soup into bowls, and serve with a good dollop
of the herbed yogurt.
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