Curried Lentil Soup

Curried Lentil Soup is a flavorful and nutritious dish that combines the earthy richness of lentils with aromatic spices.

Curried Lentil Soup starts with a base of garlic and ginger, which adds a subtle heat and depth of flavor. These ingredients are pulsed together in a food processor along with fennel or celery, carrot, parsnip, and shallot, creating a fragrant and textured mixture. This vegetable medley provides a wonderful combination of flavors and adds a hint of sweetness to the soup.

The soup is then cooked in a mixture of butter and curry powder, which infuses the dish with warm and aromatic notes. The curry powder adds a beautiful golden color and a delightful spiciness to the soup. As the vegetables cook and soften, the flavors meld together, creating a rich and savory base.

The lentils are the star of this soup, providing a hearty and protein-packed element. They are added to the pot along with broth, salt, and pepper. The soup is simmered until the lentils become tender and develop a creamy texture. The lentils absorb the flavors of the spices and vegetables, resulting in a satisfying and comforting soup.

To add a touch of creaminess and thickness, a portion of the soup is blended until smooth and then stirred back into the pot. This step creates a luscious consistency and enhances the overall taste and mouthfeel of the soup. Finally, the soup is seasoned to taste with salt and pepper, and its consistency can be adjusted by adding water if desired.

Curried Lentil Soup is a nourishing and satisfying dish that can be enjoyed on its own or paired with crusty bread or rice. Its aromatic spices and hearty lentils make it a comforting choice for a cozy meal, especially during cooler months. Whether you’re a fan of lentils or looking to explore new flavors, this curried lentil soup is sure to please your taste buds and leave you feeling satisfied.

YIELDS: about 1 quart

SERVES: 4

INGREDIENTS:

• 1 large clove garlic
• 1 piece (1/3 inch long) peeled fresh ginger
• 1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
• 1 small carrot, peeled and cut into large chunks
• 1 small parsnip, peeled and cut into large chunks
• 1 large shallot, cut in half
• 3 Tbs. unsalted butter
• 2 tsp. curry powder
• 1 cup brown lentils, picked over and rinsed
• 1 quart homemade or lower-salt canned chicken or vegetable broth
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Pulse the garlic and ginger in a food processor until chopped. Add the fennel or celery, carrot, parsnip, and shallot and pulse until coarsely chopped.
2. Melt 2 Tbs. of the butter in a 4-quart saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, 1/4 tsp. salt, and 1/4 tsp. pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.
3. Transfer 1 1/2 cups of the soup to a blender or a food processor and purée until smooth. Stir the purée back into the soup along with the remaining 1 Tbs. butter. Season to taste with salt and pepper, and adjust the consistency with water, if you like.

NUTRITIONAL INFORMATION:

PER SERVING

• 330 CALORIES | 19G PROTEIN | 43G CARB | 11G TOTAL FAT | 6G SAT FAT |
  3G MONO FAT | 1G POLY FAT | 25MG CHOL | 320MG SODIUM | 14G FIBER

NOTE:

• Garnish with a dollop of plain whole-milk yogurt and chopped fresh mint or cilantro, or both.