Modest cook that I am, I must say this must be one of the best lentil soups I have ever prepared. I adapted it from At Home with Madhur Jaffrey. Easy to prepare, this dish is a good choice for a mid-week meal or anytime for that matter served with rice or an Indian flatbread. Slightly smoky, spicy and creamy, this healthy blend of ingredients is warming and won't fail to tickle your taste buds.
I served this as a rather unconventional vegetarian Christmas meal with fresh cooked white rice, a Caesar salad, cheese biscuits and assorted vegetables.
This recipe goes to Priya, who is hosting this month's MLLA, a legume event started by dear Susan of The Well Seasoned Cook.
|Curried Red Lentil Soup|
|Recipe by Lisa Turner|
Adapted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
Published on December 28, 2010
Simple but astonishingly flavorful spiced red lentil soup — a comforting and nourishing bowl at any time of year
More lentil soups from Lisa's Vegetarian Kitchen:
Curried Carrot and Lentil Soup with Cashews
Green Lentil Soup with Cashew and Coconut Milk
Lentil Soup with Prunes and Apricots
Greek Lentil Soup