Spiced Tomato And Red Lentil Soup
3 tbs. vegetable oil
2 medium yellow onions, chopped kosher salt
2 tsp. Madras curry powder or gram masala
2 quarts lower-salt chicken broth or homemade vegetable
broth 2 141-oz. cans petite-diced tomatoes
1 lb. (2 1/3 cups) dried red lentils, picked over, rinsed, and
drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium cloves garlic, peeled and chopped
1/8 to 1 tsp. cayenne
1. Heat the oil in a 6-quart (or larger) Dutch oven over
medium heat. Add the onion and a generous pinch of salt and cook, stirring, occasionally,
until the onion is softened and just starting to brown, 6 to 8 minutes. Add the
curry powder or gram masala and cook, stirring constantly, until fragrant, 30
seconds to 1 minute.
2. Add the broth, tomatoes and their juices, lentils,
celery, carrot, garlic, cayenne, 3 tsp. salt, and 2 cups water. Bring to a boil
over high heat, stirring frequently to keep the lentils from sticking; skim any
foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally,
until the lentils, carrot, and celery are tender, 35 to 40 minutes. Season with
salt to taste.
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