Author Notes
Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a leftover cooked ham bone and jalapeno pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment. This soup is spicy, lemony, salty, creamy, filling, delicious and really healthy.
There's nothing like a nice warm soup on a freezing cold day especially one that cooks in less than a half hour.
Play around with the amount of curry and the vegetables -- perhaps add some celery or cilantro or a can of garbanzo beans (I did which made the soup into a rich almost stew like meal). Of course, this recipe can be made vegan using vegetable stock and no ham, which is more like a traditional Indian and vegetarian dal.
RECIPE SECRET: The addition of the lemon juice at the end is a must! Do not skip. Do not substitute. - alexa_van_de_walle —alexa_van_de_walle
Test Kitchen Notes
Alexa promised a spicy, lemony, salty, creamy, filling, delicious and healthy soup in less than a half hour. It was everything she said it would be (except for the half hour part, but that was because I spent 10 minutes hunting for the grater!). I prepared it both ways -- vegan and with the ham bone -- and give the meaty edition two thumbs up, especially when served with a dollop of Greek yogurt sprinkled with chopped cilantro. An extra thumbs up: I pureed a portion for a family member on a soft foods diet, and it was equally lovely. —wssmom
Ingredients
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3 tablespoons
olive oil
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1
onion, chopped
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1
jalapeno pepper, seeded and minced
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`1 tablespoons
garlic, minced
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1 tablespoon
fresh ginger, minced
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1
carrot, peeled and grated
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1 tablespoon
mild or medium curry powder (if hot curry powder, use less)
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1 1/2 cups
dried red lentils, rinsed
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4 cups
chicken or vegetable broth
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2 tablespoons
lemon juice (or more to taste)
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2 cups
canned tomatoes, chopped
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salt and pepper
Directions
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In a saucepan, heat oil and add onion, pepper, garlic, ginger carrot and curry powder. Saute for 5 minutes, stirring occasionally.
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Add lentils, chopped tomato and broth (and optional cooked ham bone or ham hock) and bring to a boil. Immediately reduced heat to low and simmer for 25 minutes until lentils are soft.
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If using a ham hock, remove from the soup, cut meat into 1/2 cubes and discard the fat and bone. Add salt and pepper to the soup and stir in lemon juice. Taste. Add more lemon juice, if desired.
Optional: leftover ham bone or cooked ham hock, 1 can of garbanzo beans, 1 celery rib chopped
Garnish: thinly sliced jalapeno pepper or chopped cilantro
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Serve in cups or soup bowls and garnish with a thin slices of jalapeno pepper (or a dollop of yogurt). For a thinner soup, add more broth.
For more photos, link to www.lightheartedlocavore.com
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