Faith Middleton's Food Schmooze

Faith’s Hearty Curried Lentil Vegetable Soup

Servings

6people

Servings

6people

Ingredients

1large red onionsliced
1-1/2cups red or brown lentils(Faith likes red)
1-1/2quarts low sodium chicken broth
1/4cup (plus 1 teaspoon for sautéing) olive oil
2 carrotsdiced
1large sweet potatodiced small
1medium zucchinidiced
1teaspoon mild curry powder
1teaspoon paprika
2tablespoons minced garlic
1 bay leaf
One 28-ounce can whole peeled tomatoes(Faith likes San Marzano and Muir Glen brands, but you can use any canned tomatoes) cut into chunks or crushed by hand
salt and pepperto taste
yogurtfor serving

Instructions

In a soup pot, sauté sliced red onion in a teaspoon of olive oil until onions are slightly crispy. Remove and drain on a paper towel. Set aside.
Place lentils in the soup pot and add enough chicken broth to cover the lentils by one inch. Boil and cook for about ten minutes. Set the lentils aside in a bowl.
Heat 1/4 cup of olive oil on medium in the soup pot, add carrots, sweet potato, and zucchini. Cook until softened, about 5 minutes. Add the slightly crispy onions, curry powder, paprika, and garlic and stir for 2 minutes. Add the cooked lentils, bay leaf, tomatoes, and the rest of the chicken stock. Bring to a boil, cover, reduce heat to a simmer until lentils have completely softened, about 45 minutes, stirring occasionally.
Faith adds salt and pepper to taste, then hits the mixture with her hand held immersion blender to make it creamy, but you don’t have to. (Add water if it’s too thick.) Serve in bowls with a dollop of yogurt.

Recipe Notes

This recipe freezes well.