Curried Red Lentil Soup

[legalmoose]

(Reprinted without permission)

* Exported from MasterCook *

Curried Red Lentil Soup

Recipe By :Peter Berley
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Soup


Amount Measure Ingredient -- Preparation Method
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1 1/2 cups lentils -- split, red, sorted and rinsed
1 piece kombu
2 quarts water
1 large onion -- finely diced
1 carrot -- sliced
1 celery rib -- halved lenghtwise and chopped
2 tablespoons sesame oil
1 tablespoon curry powder
sea salt

In a medium saucepan over high heat, combine the lentils with the kombu and water and bring to a boil.

Skim off and discard any foam that rises to the surface, reduce the heat to low, and simmer, partially covered, until the lentils are tender, 30 to 45 minutes, depending on the age of the lentils.

While the lentils simmer, combine the onion, carrot, celery, sesame oil, curry powder and 1/2 teaspoon salt in a heavy skillet. Saute over high heat, 2 to 3 minutes, until vegetables are lightly browned. Reduce the heat to low, cover, and cook for 15 minutes.

Remove and discard the kombu.

Using a rubber spatula, scrape the vegetables and their juices into the lentils. Simmer the soup for 5 to 10 minutes to meld the flavors.

Season with additional salt to taste and serve hot.

Source:
"The Modern Vegetarian Kitchen"
Copyright:
"2000"
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Per Serving (excluding unknown items): 219 Calories; 5g Fat (20.6% calories from fat); 14g Protein; 31g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0