Curried Red Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced jalapeno peppers
• 1 1/2 tablespoons curry powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 2 bay leaves
• 8 ounces red lentils, rinsed
• 8 cups chicken broth or 8 cups vegetarian broth (commercial broth or diluted cubes)
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons mango chutney or 2 tablespoons tomato chutney
• 2 teaspoons salt
• fresh ground black pepper
• 1/3 cup sour cream or 1/3 cup plain yogurt

Recipe

• 1 in a 6-quart heavy bottom pot, heat the oil over medium heat.
• 2 stir in the onion, reduce the heat and cook for a few minutes without burning the onion.
• 3 add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes.
• 4 add the lentils and broth; bring to a boil.
• 5 cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked.
• 6 remove and discard the bay leaves.
• 7 stir in the cilantro, lemon juice and chutney.
• 8 season with salt and freshly ground pepper.
• 9 just before serving, reheat the soup; if the soup is thicker than you like, thin it with more broth.
• 10 garnish the soup with dollops of sour cream or yogurt.