Curried Lentil Soup
Servings
10 Servings
Ingredients
- 3 - 4 tablespoons of coconut oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- ¼- inch piece of fresh ginger minced
- 4 garlic cloves thinly sliced
- 5 stalks celery finely chopped
- ¼ teaspoon kosher salt
- Pinch of crushed red pepper or 1 fresh jalapeño, chopped
- 1 carrot finely chopped
- 1¼ cups dried French or green lentils picked through and rinsed well
- 1 tablespoon curry powder 2 teaspoons freshly grated turmeric, or 1 teaspoon dried turmeric and 3 curry leaves
- 3 cups winter squash peeled and chopped
- 3 or 4 quarts water or vegetable broth
- 3 tablespoons fresh cilantro roughly chopped
Instructions
- Warm coconut oil in a large pot.
- Add cumin seeds and toast until fragrant. Then add onion, ginger, garlic, celery, salt, and crushed red pepper; cook for 5 minutes.
- Add carrots, lentils, curry powder or turmeric, squash and water; cover with water and simmer until the lentils are just soft, about 15 minutes.
- Add cilantro at the end. Ladle into bowls and serve with warm pita bread..
- Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2013. Subscribe Now.
