This was dinner last night, and it was great. I decided to use Toor Dal (at least that what they were marked as at the ethnic market where I bought them (they are little yellow lentils) and they turned out nice. They also didn't take as long to cook (although the red lentils I buy there also don't take that long either). This ends up looking more like the color of a pea soup, even in the picture in the magazine, just to warn you. I also sauteed the veggies first, then put in the spices (I always read to "open" the curry spices in oil when using them) and then added the lentils and liquid. I had rinsed the lentils well and there was very little foam. All told it took about 30 mins of simmering before they were cooked. It will be interesting to see how it tastes today. :)
I can't wait to make this for lunch while at work for Matt and A!
Curried Red Lentil Soup with Lemon
Serves 6/Vegan/Gluten Free
This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.
From "Vegetarian Times" Oct 2009
2 cups red lentils, sorted and rinsed
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1 1/2 cups)
2 large carrots, finely chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
1/4 cup chopped cilantro
1 Tbs. curry powder
1 tsp. ground cumin
2 Tbs. lemon juice
1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.
Per 1 1/2 cup serving: 283 cal, 19g prot, 2g total fat (<1 g sat fat); 50g carb, 0mg chol; 146mg sod, 13g fiber, 7g sugar