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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
- 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)
- 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.