Red Lentil Soup with Curry
4 servings
30 minutes
Red lentil curry soup is a vibrant and aromatic dish that combines Eastern spice with the rich flavor of traditional Russian broth. Red lentils, known for their velvety texture, turn into a delicate puree while curry adds warm, spicy notes that harmoniously complement a vegetable mix of onions, garlic, and tomatoes. This soup not only warms but also energizes thanks to protein- and fiber-rich lentils. A light tang from lemon juice adds freshness while cream softens the taste, making it rounded and refined. Garnishing with herbs and a splash of cream completes the dish's appearance, turning it into a cozy and heartfelt treat suitable for family lunches or culinary experiments with new flavors.
1
In a large skillet, sauté finely chopped onion in olive oil until golden, then add finely chopped garlic and sauté as well. A characteristic aroma of well, but not overly, sautéed onion and garlic should emerge. At this point, add tomatoes with their liquid (the tomatoes should be peeled) and a spoonful of curry to the skillet. Mix well and simmer for about 3 minutes.
- Red onion: 1 head
- Garlic: 2 cloves
- Olive oil: 20 ml
- Tomatoes in their own juice: 1 jar
- Curry: 1 tablespoon
2
Rinse red lentils with cold water, let the water drain, and add to the pan. Mix well and simmer with onions, garlic, and tomatoes for about 5 minutes. Meanwhile, grind black peppercorns into powder in a mortar and add to the lentils and vegetables. Mix and simmer for another minute.
- Red lentils: 250 g
- Black peppercorns: 5 piece
3
Heat chicken broth in a large pot (best if made from cornish hen with young onion, leek, carrot, some parsley, a small seedless and peeled zucchini, bay leaf, and kaffir lime leaf). Add lentils with vegetables to the broth and mix well. Cook on 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 more broth or boiling water.
- Chicken broth: 1.5 l
- Lemon: 1 piece
4
If the broth is not salty, salt the soup and stir again. Pour into plates and sprinkle each serving with finely chopped parsley leaves, and also pour cream around the edge in a thin stream.
- Salt: to taste
- Chopped parsley: 3 tablespoons
- Cream: to taste