Monday, October 16, 2006

Curried Lentil Soup

Mmmm. What's better than curry when you're crabby? I came home after 90 minutes of bumper-to-bumper traffic, and Juiceboy hadn't even warmed up leftovers. I was annoyed. I left the leftovers to the guys (The Bug totally groved on the Cincinnati Chili on the second night) and waited till I had a glass of wine and they ate dinner.

In a MUCH better mood, I made lentil soup, with The Bug helping out here and there.

Sorry for the non-recipe recipe:

Curried Lentil Soup

1/2 cup chopped yellow onions
1 minced clove garlic
about 1 T olive oil
about 2 teaspoons curry powder
about 1 teaspoon cumin
about 1 teaspoon cayenne
a dash of red pepper flakes
two cans beef broth (chicken or veggie would be fine, this is what I had)
about 1.5 to 2 cups red lentils
One large carrot, chopped
chopped cilantro
plain yogurt or parmesan cheese

Cook onions, garlic, and olive oil on med-low about 4 minutes. Add spices, cook another 2-3 minutes. Add broth and lentils. Bring to high heat until boiling, reduce to low, cover. In 10 minutes add carrot, stir. Check in about 20 minutes. The lentils should be soft and yummy. Test for flavorings.

Spoon into bowls and top with cilantro and yogurt or parmesan.

Picture to be posted tomorrow. Sleepy time now.

2 comments:

Bon Vivant said...

I'm going to make this (but when am I going to find the time?). Can one use brown lentils in this recipe or do you think that red work best?

Fleagirl from California said...

I don't see why you couldn't use brown or green lentils. The red ones just gave it a lighter appearance. I don't *think* they changed the flavor that much.

Another thing I was thinking was that a little bit of barley thrown in would give it a nice toothiness (is that even a word????).