Curried Lentil Soup

Curried Lentil Soup
Photo by Scott Phillips

Ingredients

  • 1 small parsnip, peeled and cut into large chunks
  • 1 cup brown lentils, picked over and rinsed
  • ½ small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
  • 1 piece (1/3 inch long) peeled fresh ginger
  • 1 large clove garlic
  • 1 small carrot, peeled and cut into large chunks
  • ¼ tsp. kosher salt; more as needed
  • + 5 more ingredients
    • ¼ tsp. freshly ground black pepper; more as needed
    • 2 tsp. curry powder
    • 1 qt. homemade or lowsalt canned chicken or vegetable broth
    • 3 Tbs. unsalted butter
    • 1 large shallot, cut in half

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. Melt 2 Tbs. of the butter in a 4-qt. saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minu...

View full recipe at Fine Cooking

Comments

Variations on Curried Lentil Soup

  • Curried Lentil Soup
    • 1 c dry lentils, rinsed
    • 1 onion, chopped
    • 2 celery stalks, sliced
    • 4 garlic cloves, minced
    • 1 t cumin seeds, or 1/2 teaspoon ground cumin
    • +5 other ingredients
  • Curried Lentil Soup
    • 1 28-ounce can diced tomatoes in juice
    • 2 tablespoons olive oil
    • 2 tablespoons curry powder
    • 1/4 teaspoon cayenne pepper
    • +4 other ingredients
  • Curried Lentil Soup
    • Fresh basil (optional)
    • 2 tablespoons chopped fresh basil
    • 1/2 teaspoon salt
    • 3/4 cup lentils
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • +4 other ingredients


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