Curried Lentil Soup

Treat your family and guests to a nutritious, delicious vegetarian dish using lentils. Not only are lentils a great source of protein, but also they supply fiber, folic acid, and iron so try this recipe to enjoy the benefits lentils have to offer. An easy and delicious winter soup that freezes well.

Ingredients

  • Lentils  ·  2 cups 
  • Herbie's Madras Curry Powder  ·  1 teaspoon 
  • Herbies Coriander Seed (ground)  ·  ½ teaspoon 
  • Herbie's Turmeric  ·  1 teaspoon 
  • Herbie's Cayenne  ·  ¼ teaspoon 
  • Vegetable stock  ·  8 cups 
  • Herbie's Cumin Seed (ground)  ·  1 teaspoon 
  • Non-hydrogenated margarine  ·  1 tablespoon 
  • Garlic, chopped  ·  1 clove 
  • Cumin  ·  1 tablespoon 
  • Butter  ·  1 tablespoon 
  • medium Onion, chopped  ·  1 
  • Canola Oil  ·  1 tablespoon 

Instructions

Lentils are easy to prepare and cook in less time than most beans.

Sauté the onion and garlic in the oil and margarine in a large pot until tender. Then add the spices and sauté while stirring for 1 minute .

Add the vegetable stock and lentils and cook until lentils are tender, about 45 minutes.

Transfer 2 cups of the soup to a blender or a food processor along with one tablespoon of butter and purée until smooth. Stir the purée back into the soup seasoning to taste with salt and pepper, and adjust the consistency with water, if you like.

Non vegetarians may find this recipe more to their liking made with chicken stock.

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