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
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Ingredients
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1 tablespoon
olive oil, plus more for serving
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1
large yellow onion, diced
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2
cloves garlic, minced
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2 tablespoons
dried parsley
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1 tablespoon + 1 teaspoon curry powder
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1/2 teaspoon
ground ginger
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1
bay leaf
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1
dried California chile pepper
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2 teaspoons
kosher salt
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8 cups
chicken stock, vegetable stock, or water + more as needed
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9 ounces
green lentils (about 1 1/2 cups)
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9 ounces
red lentils (about 1 1/2 cups)
Directions
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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.
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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.
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Season to taste with salt and pepper. Finish each serving with a drizzle of olive oil.
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