SPiCY CURRY LENTiL SOUP

if you love a spicy curry and lentils, this soup is your ticket.

 

FIX: 20 minutes

SLOW COOK: 4-6 hours. the longer the better.

 

GOODS:

4 cups of LENTiLS
9 peeled GARLiC CLOVES
1 tablespoon of RAW SUGAR
4 medium size SWEET POTATOES
2 tablespoons of EXTRA OLiVE OiL
2 tablespoons ground YELLOW CURRY*
2 teaspoons RED PEPPER FLAKES
2 teaspoons ground CORiANDER
2 teaspoons ground CARDAMOM
2 teaspoons ground CiNNAMON
2 teaspoons ground ALLSPiCE
2 teaspoons ground PAPRiKA
2 teaspoons ground GiNGER
2 teaspoons FENNEL SEEDS
2 teaspoons ground CLOVE
2 teaspoons ground CUMiN
2 pinches of SEA SALT
CRACKED BLACK PEPPER
4 cups WATER
1 LEMON

 

*AWESOME BLEND OF: tumeric, fenugreek, coriander, mustard flour, cumin, gingerroot, black pepper, allspice, cayenne and fennel.

 

COOL TOPPiNG...
1 pint of LOW FAT PLAiN YOGURT
1 bushel of FLAT LEAF PARSLEY

 

TACKLE:

crock pot
wand hand mixer
chef's knife
wooden spoon
4 quart pot
chop board
can opener
soup ladle

 

GO:

grab a 4 quart pot and drop in the LENTiLS, 4 cups water, two cloves of GARLiC, squeeze in 1/2 a LEMON and a pinch of SEA SALT. bring to a boil. drop to low cook for 20 minutes.

 

WHiLE...

the lentils are cooking. grab the crockpot and set to low. add in 2 tablespoons of EXTRA VIRGiN OLiVE OiL, 6 cloves of GARLiC, (sounds like a lot, but they cook down to be creamy and buttery), FENNEL SEEDS along with the roughly peeled / chopped SWEET POTATOES.

 

now onto the the spices... drop in 2 tablespoons of YELLOW CURRY. sprinkle in the 2 teaspoons of: ALLSPiCE, CiNNAMON, CARDEMON, CORiANDER, CUMiN, GiNGER, PAPRiKA, RED PEPPER FLAKES and 5 rounds of CRACKED BLACK PEPPER.

 

add in half of the cooked LENTiLS. sqeeze in the other 1/2 of LEMON give a good stir. cover. forget. for at least 4-6 hours while the crock pot does all the work.

 

MiX:

about and hour before serving, grab the wand mixer and blend until creamy. drop in the rest of the LENTiLS. give a good stir. add RAW SUGAR to taste and another round of CRACKED BLACK PEPPER. since i like things spicy, at this point i tend to ad hock more spices for even more flavor. so i say experiment if your a spice lover.

 

ASSEMBLAGE:

super simple. i grab some big soup bowls and saucers and pour in a hefty size ladle or two into each. top off with a dopple of LOW FAT PLAiN YOGURT, a few leaves of FRESH FLAT PARSLEY and a final round of CRACKED BLACK PEPPER. serve with your favorite rustic bread.

 

SiDE NOTE: i’m fortunate to have a trader joes down the street. they sell a tasty curry nan which i deck out with a bit of olive oil, minced garlic, sprinkle of curry and some finely chopped fresh flat leaf parsley. put under the broiler for 60 seconds. YUM!

 

SPECiAL NOTE: this dish can easily be vegan... just delete the LOW FAT PLAiN YOGURT. for a rich luscious taste, substitute a drizzle of EXTRA ViRGiN OLiVE OiL on top of each serving.

 

FEEDS:

this pot of soup can serve at least 6. with plenty of leftovers that taste even better three days later.

 

download pdf super-tasty 4x6 recipe card!