Author Notes
A thick, hearty soup that is just slightly spicy in that wonderful warming kind of way. You can leave out the pepper if you don't want a spicy soup. —Kitchenette
Ingredients
-
1 tablespoon
olive oil, plus more for serving
-
1
large yellow onion, diced
-
2
cloves garlic, minced
-
2 tablespoons
dried parsley
-
1 tablespoon + 1 teaspoon curry powder
-
1/2 teaspoon
ground ginger
-
1
bay leaf
-
1
dried California chile pepper
-
2 teaspoons
kosher salt
-
8 cups
chicken stock, vegetable stock, or water + more as needed
-
9 ounces
green lentils (about 1 1/2 cups)
-
9 ounces
red lentils (about 1 1/2 cups)
Directions
-
Heat olive oil in a large pot over medium heat. Add the onion with a pinch of salt; cook until translucent. Stir in the garlic, parsley, curry powder, and ginger; cook for 1 minute.
-
Add the rest of the ingredients and stir to combine. Bring to a boil over high heat, cover, and reduce heat to medium. Simmer for 25 minutes. Remove lid and take out the pepper and bay leaf.
-
Season to taste with salt and pepper. Finish each serving with a drizzle of olive oil.
See what other Food52ers are saying.