Ian's Recipe Log

Curry Red Lentil Soup

1 cup lentils, red
3 cups water, plus more to rinse lentils and add to soup
1 bay leaf dried
1 slice ginger, fresh, unpeeled, sliced quarter-size
salt & pepper
3 small red potatoes scrubbed
2 medium carrots, scrubbed
1/2 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon chopped ginger
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
Pinch ground cayenne
2 tablespoons fresh lemon juice
cilantro, for garnish

Rinse the lentils well. Put lentils into a large pot, cover with the water, and start heating the pan over medium heat. Add the bay leaf, the slice of ginger, and 1/2 tsp. salt. Skim the white foam from the top as the mixture comes to a boil.

Peel and quarter the potatoes and thinly slice the carrots. Add these to the lentils, along with some salt, pepper, and another quarter cup of water to replenish the water we skimmed off.

Reduce heat to low and simmer partially covered for about 20 minutes.

Heat the canola oil in a saute pan and add the onions. Cook on medium-low for about 5 minutes until translucent. Then add the minced ginger and continue to cook for a few minutes. Add the garlic and stir for 30 seconds. Next, add the cumin, coriander, turmeric and cayenne, and cook for another minute. De-glaze the pan with a tablespoon of water.

Remove the bay leaf and ginger slice from the lentils and add the onion spice mixture. Cook on low heat for another 15 minutes. Finish with lemon juice, and taste for salt and pepper.

Garnish each bowl with cilantro and serve immediately.

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