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Lentil and Onion Soup, Curry flavor
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A delicious and comforting soup.

E. DeNicholas

Serves/Makes:1 recipe

  • 1 lb (.5 kg). dry lentils (usually one package)
  • 1 cup (225 ml) coarsely chopped onion
  • 1 tbsp (15 ml). chopped garlic
  • 5 tbsp (70 ml). vegetable or olive oil
  • 1 tbsp (15 ml). yellow curry powder
  • 1 tsp (5 ml). ground cumin
  • 1 tsp (5 ml). paprika
  • 1 bay leaf
  • salt to taste
  • ground black pepper to taste
  • Rinse lentils then place in a pot.
  • Cover lentils by about 1 inch cold water.
  • Cook covered about one hour, until soft. Check every 10 minutes to make sure they aren't drying out and add more liquid if needed.
  • About 15 minutes before the lentils are done, saute the onions and garlic in the oil until the onions begin to brown. Set aside.
  • Transfer the lentils and liquid to a food processor, in batches, and blend until smooth.
  • Once all the lentils are blended, tranfer them back to the pot.
  • Stir in sauteed onions and garlic, the bay leaf, and the seasonings.
  • Add 2 cups (475 ml) more water, up to 3 cups (700 ml) if necessary.
  • Allow to simmer for another hour, stirring occasionally.
  • Check seasoning and then serve with warm naan or pita.
  • You can garnish it if you like, I usually just crack some more black pepper on top.
This is a traditional soup from the middle-east. It is also very affordable.

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