Curried red lentil soup

It's time for some soup.  When the leaves start falling (and they already have here in NJ) and it starts to cool down and get dark earlier at night, I start craving warm, heartier foods.  One thing I love is soup and being able to make a big pot so I have leftovers for a quick lunch or as a starter for dinner. Making soup at home makes all the sense in the world because it's easy, nutritious, and you save a ton of money doing it yourself.  So I've gotten into the habit of trying out different soup recipes around this time of year. Generally, I like them all as long as it's hot and plentiful.

This time, I tried making a curried red lentil soup.  I was inspired by a similar soup I had at a neighborhood restaurant back in late Spring.  I wanted to replicate it back home but it started getting warmer, summer arrived, and it wasn't the right time for soup.  It's a great time to make soup now.

This was the first time I cooked with red lentils.  Not as firm and less hearty than brown or green lentils, they cook up and break down fairly fast - within about 20-25 minutes.  The red lentils, which turn yellow when cooked, pretty much dissolve right into the soup. 

My husband and I enjoy curry so we really like the curry flavor in this soup. Since we like a good amount of heat, I also added some red pepper flakes, paprika, and cayenne pepper into the mix. That, along with fresh ginger, makes for a zippy soup.  When the soup was initially finished, I thought I should have used more lentils for a thicker texture but I was glad to realize that it thickens up as it sits, and as you reheat the leftovers.  And this made great leftovers!  After enjoying this soup for a couple of days, I just want to keep batches of soup in the refrigerator all through the Fall and Winter.

For me, soup always hits the spot when it turns cooler and I crave something warm and nourishing. This one was a welcomed addition at our lunch and dinner table.  My husband was a big fan of it and that always makes me feel good.

It might be a bit weird but I topped my soup with some shrimp I sauteed with a little curry powder, turmeric  and other spices.  No real rhyme or reason for it besides the fact that I like adding shrimp to lots of dishes!  Here, I figure we have the curry flavor tying things together.  I was actually thinking this soup would work well with chicken in it (yes, clearly I'm thinking the obvious: curry chicken)!  I suppose I like soup so much because it's flexible; you start with a base and can often put in whatever you like, and eat it alone or with just about anything.

I hope you're adjusting well to the change in seasons.  My mind is definitely thinking hearty meat dishes and ways to use my slow-cooker.


I looked at a few recipes for ideas on replicating the delicious curried lentil soup I had at the neighborhood restaurant a few months ago.  I took what I liked from recipes I found, then added/subtracted ingredients to make what I think my husband and I would enjoy best.  

With the curry base, I think this is a great place to play with spices.  Next time, I might add some ground turmeric and coriander.  That's the fun part of savory cooking versus baking.  I like being able to add a pinch of this or omit something else, and not having to measure too precisely!


Recipe:

Curried Red Lentil Soup
Adapted from/inspired by a few recipes, mainly this one from Eating Well

- Approximately 6 servings - 

1 tablespoon olive oil
2 medium onions, chopped
3 carrots, chopped
3 cloves garlic, grated
2 tablespoons grated fresh ginger
1 1/2 tablespoons curry powder (I used a combination of sweet and hot curry powder)
3/4 teaspoon ground cumin
1/4 teaspoon paprika
Pinch of dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
1 1/2 rounded cups red lentils, rinsed and picked over
8 cups low-sodium vegetable broth
2 tablespoons fresh lemon juice
Salt and pepper, to taste

Heat oil in a large, heavy-bottomed pot over medium-heat.  Add onions and carrots, cooking until just softened, about 3-5 minutes.  Add garlic, ginger, curry powder, cumin, paprika, red pepper flakes, cayenne pepper, and bay leaves.  Stir together and cook for about 4-5 minutes.

Add lentils and vegetable broth, stirring well to combine and pick up any fond, or brown bits, at the bottom of the pot.  Bring mixture to a boil.  Reduce heat to low and simmer, partially covered, until lentils are tender and have broken down, approximately 25 to 35 minutes.

Remove and discard the bay leaves.  To finish the soup, add lemon juice and season with salt and pepper, to taste.  Serve the soup immediately or let sit a bit and it will thicken a bit more.