Curried Lentil Soup
From: Fine Cooking Magazine
Servings: Serves four. Yields about 1 quart.
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Ingredients
1 large clove garlic
1 piece (1/3 inch long) peeled fresh ginger
1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
1 small carrot, peeled and cut into large chunks
1 small parsnip, peeled and cut into large chunks
1 large shallot, cut in half
3 tablespoons unsalted butter
2 teaspoons curry powder
1 cup brown lentils, picked over and rinsed
1 quart homemade or lowsalt canned chicken or vegetable broth
1/4 teaspoon kosher salt; more as needed
1/4 teaspoon freshly ground black pepper; more as needed
Directions
1. Pulse the garlic and ginger in a food processor until chopped. Add the fennel or celery, carrot, parsnip, and shallot and pulse until coarsely chopped.
2. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, salt, and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.
3. Transfer 1-1/2 cups of the soup to a blender or a food processor and puree until smooth. Stir the puree back into the soup along with the remaining 1 tablespoon butter. Season to taste with salt and pepper, and adjust the consistency with water, if you like.
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