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Mel’s Curry Lentil Soup

Posted By Moopsee On May 4, 2010 @ 6:50 pm In All Recipes,Bean Soups,Beans,Beans, Grains & Rice,Budget,Crowd-Size,Entertaining,Low-Fat,Low-Sodium,Potluck,Soups & Stews,Vegetarian | No Comments

Place cleaned lentils in large stock pot with garlic, onion, chicken base, cumin, coriander, ginger, cilantro, curry and cardamon. Add in 12 cups water.

Bring up to boil and gentle simmer 45 minutes. At this point potatoes and carrots can be added and cooked until tender. If not, make sure all seasoning is correct, adding salt as needed for flavor and more hot water as needed to keep lentils covered.

When very tender (at least one hour cooking), add in the coconut milk, remove the larger potato pieces and carrots, and puree with stick blender until about 1/2 is pureed. Add back in optional items (like browned hamburger, potatoes, carrots, etc). Should be like loose, soft pudding consistency. Serve over rice.


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