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Lentil Curry Soup

An indian recipe for Lentil Curry Soup, made with Red Lentils, Potato, Ground Cumin Seed, Ground Coriander Seed, and Turmeric. Ready in about 50 min, it serves 2. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 1/2 lb
• 1/2 tsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1/4 tsp
• 1 pc
• 1 tsp
• 2 cup
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Peel and dice the potatoes. Measure spices into a little cup (for easy addition).

2. 2

   Heat the spices in a nonstick soup pan over medium heat.

3. 3

   When aromatic, add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a minute or two.

4. 4

   Pour in the broth and bring to a boil.

5. 5

   Reduce heat, let simmer, covered for about 30 minutes.

6. 6

   Turn heat to it's lowest setting.

7. 7

   Add the tomato paste; stir to combine.

8. 8

   Mash or puree; season with salt and pepper.

9. 9

   Add the lemon juice; adjust salt.

10. 10

    Serve, garnished with cilantro.

11. 11

    VARIATIONs: *Cook with 2 whole cloves; remove before pureeing.

12. 12

    Season with nutmeg and caraway. *Use cream or yogurt instead of lemon juice. *Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentils while they simmer.

13. 13

    Intriguing, entertaining flavor.

14. 14

    Serve with a few traditional condiments like raita or pickled mango; or shredded carrot, cucumber and celery sticks; fresh melon slices.

15. 15

    Serve with bread or basmati rice.