Curry Lentil Soup
It’s beginning to look a lot like Christmas in the Bay Area – in ways both good and, well… otherwise. People really get into the spirit up here, and in the absence of leaves on the trees (which I thoroughly enjoyed watching fall – we don’t get much of that back in San Diego) there are beautiful lights and decorations as far as the eye can see.
On the other hand, the weather is plunging in to a realm that just doesn’t exist where I’m from! I still shouldn’t really complain. It doesn’t even snow here, but compared to winter in San Diego, even 45 degrees is brutal. Which brings us to curry lentil soup!
When I initially made this soup it was in a slightly different form: packaged in mason jars for Christmas gifts 2 years ago (seen here, far right). For my not so foodie friends, I like to make edible gifts either instantly edible (i.e. cookies, candy) or easily prepared (i.e. throw it in a pot with water, boil, consume).
So for this soup literally everything but the water was included in the jar. And it was good just like that. Me being me, however, when I’m not making this for a gift-in-a-jar I opt for fresh onions and garlic, as well as homemade chicken stock.
Did I mention I love lentils? If you don’t, you just might after eating this soup. It’s thick, hearty, and slightly spicy in that wonderful warming kind of way. It’s also super easy. Served with a rustic bread, curry lentil soup makes me feel as if I could get through any harsh Bay Area winter. It’s not even officially winter yet. Oh my. I better stock up on blankets…
CURRY LENTIL SOUP RECIPE
This recipe is for the gift-in-a-jar version. If giving as a gift, simply pack all the dry ingredients in a mason jar (I like to add the lentils in alternating sections for visual value), attach the method section to the jar and you’re done!
If you’re making this at home and want to jazz it up a bit, use one diced yellow onion in place of the dried onion, and two minced cloves of garlic in place of garlic powder.
Saute the onion with a pinch of salt in a little olive oil until translucent, add the garlic and spices, cook for a minute, and then add the broth & lentils.
- 9 oz green lentils (about 1 1/2 cups)
- 9 oz red lentils (about 1 1/2 cups)
- 1 tablespoon + 1 teaspoon curry powder
- 2 tablespoons dried minced onion
- 2 tablespoons dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1 bay leaf
- 1 dried California chile pepper
- 8 cups chicken stock, vegetable stock, or water + more as needed
- olive oil, for serving (optional)
- Pour contents of the jar into a medium pot with 8 cups chicken stock, vegetable stock, or water. Remove the red pepper if you don’t want a spicy soup.
- Bring to a boil over high heat, cover, and reduce heat to medium. Simmer for 25 minutes. Remove lid and take out the pepper and bay leaf.
- Allow the soup to continue simmering, uncovered, for an additional 20-30 minutes, until the lentils are soft and the soup has thickened. You may want to add more liquid as it cooks.
- Season to taste with salt and pepper. Finish each serving with a drizzle of olive oil, if desired.
I am a kitchen expert and connoisseur of food with decades of cooking experience who loves to cook a variety of scrumptious food item to awaken the taste buds of people who eat my food. I know a lot about kitchen utensils and appliances and here to share my years of knowledge about the best kitchen products with you.
With his gumption, alacrity along with astute acumen to pick the authentic and best quality ingredients from across the world to make the scrumptious recipes which soothes the taste buds of eater has made him the name on which people can count on when it comes to cooking advice, world class meals and cuisines native to the different cities of world.
His unique ability improvise and make dishes with different raw produce and ingredients in less time which are delicious and relished by the guests has made Tushar leader in the arena of cooking.