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Red Lentil Soup

Name: Red Lentil Soup
Prep time: 00:15
Cook time: 00:55
Total time: 1:10
Yield: 6
Ingredients: 1 tbsp Vegetable Oil; 1 Onion; 3 Garlic, minced; 2 tbsp Ginger; 1.5 tbsp Curry powder; 1.5 tsp Cinnamon; 1 tsp Ground Cumin; 2 Bay leaves; 1.5 cups Dry red lentils; 8 cups Chicken stock; 3 tbsp Cilantro; 2 tbsp Lemon Juice; 

1-hour 10-Minute recipe Serves 6

A slow-simmered, spiced soup that will fill your kitchen with the delicious aromas of spicy curry, warm cinnamon and ginger. Tip: An immersion blender is the easiest way to blend your soup, but it can be done in a blender, too. (Just be sure to leave a gap under the lid to let the steam out, and bend it in batches.)

1-hour 10-Minute recipe Serves 6

Ingredients

1 tbsp

Vegetable oil

Onion, diced

Garlic cloves, minced

2 tbsp

Minced ginger

1 1/2 tbsp

Curry powder

1 1/2 tsp

Ground cinnamon

1 tsp

Ground cumin

Bay leaves

2 900-mL cartons

Chicken broth

1 1/2 cups

Dry red lentils, rinsed

3 tbsp

Finely chopped cilantro, (optional)

2 tbsp

Fresh lemon juice

Directions

Prep: 15-minute | Cook: 55-minute

1
Heat a pot over medium. Add oil, then onion. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
2
Add garlic, ginger, curry powder, cinnamon, cumin and bay leaves. Cook, stirring often, about 5 minutes.
3
Stir in broth and lentils. Increase heat to high. Bring to a boil, then reduce heat to low. Simmer, partially covered, until lentils are soft, about 45 minutes. Remove and discard bay leaves.
4
Using an immersion blender, blend soup until desired texture. Stir in cilantro and lemon juice. Spoon into soup bowls.

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Red Lentil Soup

Ingredients

Directions

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