Categories: Soup
Ingredients
- 1pound red lentils
- 2tsp salt
- 2 sweet potatoes
- 2tbsp olive oil
- 1medium onion
- 1 red bell pepper
- 2 carrots
- 6 garlic cloves
- 1tbsp fresh ginger (grated)
- 2tbsp curry powder
- 1/4tsp red pepper flakes
- Read more: http://caloriecount.about.com/indian-lentil-soup-recipe-r10160#ixzz1iZTqgx9R
Directions
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Combine lentils with 8 c water in a lg saucepan and bring to a boil over high heat. Add salt, reduce heat to low, cover and cook until they are very soft, about 20 minutes.
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Meanwhile, poke the sweet potatoes in several places. Put in a 350-degree oven. Bake until they are very soft, about one hour.
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Heat the oil in a wide skillet over medium heat. Peel and mince onion. Add to pan. Core and seed bell pepper, chop the pepper and add to pan with onion. Mince carrots and add to pan. Stirring occasionally, cook vegetables about 15 minutes over medium heat. They should be quite soft and reduced in size. Add garlic and ginger and cook five minutes more.
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Scrape the vegetables into the lentils. Add curry powder and red pepper flakes and continue cooking. When the potatoes are soft and you can handle them (either let them cool or use a pot holder), slice open the skins and scoop the meat into the soup.
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Use a hand-held immersion blender to blend the mix into a puree, or puree the soup in batches in a regular countertop blender. Serve with a squeeze of lemon juice or 1 teaspoon or so of apple cider vinegar.
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Read more: http://caloriecount.about.com/indian-lentil-soup-recipe-r10160#ixzz1iZTvNH2z