Wynette Richards

Lentil Soup

Andrew Stone (aka twittelator) mentioned making curried lentils and potatoes on a Twitter posting on New Year's Day 2009. Inspired by that we made this and it was good.

Makes about 12 cups.

The Recipe

• 2 cups dried lentils (probably any kind will work, we have used regular brown lentils and also French green lentils)
• 2-1/2 quarts broth (can make your own chicken broth this way)
• olive oil
• 2 onions, diced
• 4 large cloves garlic, cut into tiny pieces
• 5 large carrots, diced
• 4 stalks celery, diced
• 1 tsp. ground cumin (optional)
• 1 or 2 T. curry powder (optional)
• plain yoghurt (optional) (Wallaby low-fat yoghurt is amazing)

1. Put broth and dried lentils into a large pot over high to medium heat.
2. Saute the onions and garlic in oil till golden.
3. If adding cumin/curry, stir cumin and curry into the onions and cook a minute or two more.
4. Stir onion mixture into the lentils.
5. Saute the carrots and celery in generous amount of olive oil till just tender. Set aside.
6. After lentils come to a full boil, reduce to simmer and simmer till lentils are tender. This will take anywhere from 1/2 hour to several hours depending on the type of lentils and the altitude. (Brown lentils in mile-high Albuquerque take us about 1-1/2 hours.) You will likely need to add additional water to lentils while they are cooking.
7. After lentils are tender, stir in the cooked carrots and celery. Bring back to a boil but don't cook any more. (Don't overcook the carrots, don't want them to be mushy.)
8. Season with salt and pepper to taste. (Don't add additional salt if broth is salty.)
9. Spoon into bowls and add a dollup of yoghurt to each bowl.

1. Add diced potatoes along with the carrots and celery (per Andrew).
2. Add 2 T. sauteed black mustard seeds (per Andrew).
3. Add sauteed cumin seeds (per Andrew).
4. Use lots more olive oil, up to 1 cup (per Andrew).