Curried Red Lentil Soup

Look for red lentils in Indian grocery stores and at the same time, replenish your rack of Indian spices. The freshest spices yield fuller curry flavour. 

Curried Red Lentil Soup


Quantity Ingredients
2 tsp olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 1/2 tsp cumin
3/4 tsp turmeric
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 cup carrot juice
1/2 lb unpeeled all-purpose potatoes, cut into 1/2-inch chunks
1 cup red lentils (about 7 ounces), rinsed and picked over
2 medium carrots, sliced
1 bay leaf


1. In large saucepan, heat oil over medium-high heat. Add onion and garlic and saut� until onion is tender, about 5 to 6 minutes. 2. Stir in cumin, turmeric, coriander, salt, black pepper and cayenne, and stir-fry for 30 seconds. 3. Add carrot juice, potatoes, lentils, carrots, bay leaf and 3 1/4 cups water; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, about 20 minutes. Remove and discard bay leaf before serving.