Red Lentil Curry Soup

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Red Lentil Curry Soup

Ingredients

Lentils - 8.8 oz
Garlic - 2 cloves
Spanish onions - 1 head
Olive Oil - 0 fl oz
Chicken Broth - 1 qt
Red Curry Powder - 1 tablespoon
Baking Tomatoes - 1 can
Chopped Sage Leaves - 3 tablespoons
Cream - to taste
Salt - to taste
Green peppercorns - 5 pieces
Lemon - 1 piece

Step by Step guide

Step 1

In a large skillet, heat olive oil and sauté the finely chopped onion until golden, then add the minced garlic and sauté as well. The characteristic aroma of well-cooked, but not overly browned, onion and garlic should emerge. At this point, add the tomatoes along with their juice (the tomatoes should be peeled) and a tablespoon of curry. Mix well and simmer for about 3 minutes.

Step 2

Rinse the red lentils under cold water, drain, and add them to the skillet. Mix well and simmer with the onion, garlic, and tomatoes for about 5 minutes. Meanwhile, crush the black peppercorns into powder in a mortar and add them to the lentils and vegetables. Stir and simmer for another minute.

Step 3

Heat the chicken broth in a large pot (it’s best if it’s made from a Cornish hen with the addition of young onions, a leek stalk, carrots, a few parsley stems, a small zucchini without seeds and skin, as well as bay leaves and kaffir lime leaves). Add the lentils with the vegetables to the broth and mix well. Cook over medium heat for about 7 minutes, stirring occasionally. Once the lentils start to break down, squeeze the juice of 1 lemon into the pot, remove from heat, and use an immersion blender to puree the contents. If the soup is too thick, you can add a little more broth or boiling water.

Step 4

If the broth was not salty, season the soup with salt and stir again. Serve in bowls and sprinkle each portion with finely chopped parsley leaves, and drizzle cream around the edge.