Heirloom Meals: Savoring Yesterday's Traditions Today

Curried Lentil Soup

Curried Lentil Soup


2 Tbsp olive oil
2 large onion chopped
4-5 minced garlic cloves
1 1/2 tsp garam masala
1 1/2 tsp curry powder
2 jalapeno peppers, seeded and minced
8-10 cups chicken broth
1 1/2 cups french lentils
1 bay leaf
1/2 cup minced fresh cilantro
Salt and pepper to taste


In a large soup pot, heat the oil, then add the onions and saute until translucent - 5 minutes or so. Next, add garlic, garam masala, curry powder and jalapenos. Cook until aromatic - about 1 minute. Add 8 cups of chicken broth and lentils. Bring to a high heat and boil, and then reduce to a simmer and cover for about 25 minutes. If you like a soupier consistency, this is when you might want to add more broth. Season with salt and pepper and continue to cook for another 20-30 minutes. Once cooked, finish with minced cilantro and serve to your heart’s content and ENJOY!!


Serves 4-6 for lunch.


Categories: Carole's Concoctions, Special Diets

Tags: lentils, curried lentil soup, Soup, cold weather meal