Curried Lentil Soup

After getting spoiled this weekend, running around outside in a T-shirt and light jacket because the temps were in the 60s, New Jersey is slowly returning to its regular scheduled winter weather of 20s to 40s. So while the chill is in the air, nothing beats an easy to make lentil soup with a few veggies tossed in just because.

The curry and other Indian spices lend an amazing exotic flavor to "ordinary" lentils.  And red lentils are much less earthy than the regular ol' brown version.  So even if you normally hate lentils, try this soup anyway. 

I used vegetable stock for a parve/vegan version. You can sub with chicken stock instead.  In either case, look for low-sodium stock to control the salt: it’s alot easier to add more salt if needed than remove it later. Wanna know a secret? You won’t need to reach for the shaker.

Curried Lentil soup
Adapted from Veltassa.com 

Yield:  4 servings

1 tablespoon olive oil
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. coarsely ground black pepper (or to taste)
1 small yellow onion, peeled and chopped
1 carrot, peeled and chopped
2-3 cloves garlic, minced
1 knob fresh ginger, minced
1/2 cup red lentils, rinsed well (and picked over for small stones and/or debris)
1 quart (32 oz.) low sodium vegetable stock
1 cup frozen string beans (whole or cut, your preference)
Cilantro sprigs, for garnish

In a 4-quart sauce pan, heat the olive oil over medium heat. Add curry, cumin, coriander and black pepper; stir constantly for 30 seconds or until fragrant.

Add the onion, carrot, garlic and ginger; continue to sauté frequently for 4-5 minutes or until the onion becomes translucent.

Add lentils and vegetable (or chicken) stock. Cover and bring to a boil. Reduce heat to a simmer; simmer for 30 minutes or until lentils are soft.

Uncover and add string beans. Recover; return to a simmer; simmer for an additional 10 minutes.

Ladle into 4 soup bowls. Garnish with cilantro (if desired) just before serving.