Spiced Tomato & Red Lentil Soup

Spiced Tomato & Red Lentil Soup
Photo by Scott Phillips


  • 2 medium cloves garlic, peeled and chopped
  • 1 medium carrot, peeled and cut into small dice
  • 1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
  • 2 quarts lower-salt chicken broth or homemade vegetable broth
  • Two 14.5-oz. cans petite-diced tomatoes
  • 2 medium celery ribs, cut into small dice
  • 2 tsp. Madras curry powder or garam masala
  • + 4 more ingredients
    • 2 medium yellow onions, chopped
    • Kosher salt
    • 3 Tbs. vegetable oil
    • 1/8 to ¼ tsp. cayenne

Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragr...

View full recipe at Fine Cooking


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