Curried Lentil -Tomato Soup

Curried Lentil -Tomato SoupAs a kid, tomato soup and fall seemed to go hand and hand. As the weather cools off and ushers in all the festivities of the fall, a warm bowl of tomato soup with fresh cornbread or crackers sounds pretty good. With some easy adds and a little time, you can ramp up your tomato soup to a full on adult version while still appealing to the kids as well. Our recipe for curried lentil-tomato soup will feed a large family or leave you plenty of leftovers for quick brown bag lunches. This soup keeps extremely well in the refrigerator for several days. Make ahead and have a quick go-to soup all week during the cooler weather.

Ingredients:

  • 2 tablespoons olive oil
  • 2 large sweet onions – about two cups chopped
  • 5 cloves garlic, crushed or chopped
  • 1 ½ tablespoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 2 cups red lentils
  • 2 – 15 ounce cans diced or stewed tomatoes
  • 6 – 8 cups chicken broth (you can use vegetable stock if preferred)
  • One cup chopped carrots
  • 2 cups diced russet potatoes
  • ½ cup chopped celery (optional)
  • ¾ cup half and half
  • Sour cream and dried parsley for garnish

Directions

  1. Heat the olive oil in a skillet on medium/high. Add the onions and garlic, and sauté for between three and four minutes.
  2. Heat the chicken broth in a saucepan until simmering.
  3. Add the sautéed mixture to a large slow cooker.
  4. Add the curry, ginger, cinnamon, salt and pepper. Stir.
  5. Add the chopped carrots, potatoes and celery.
  6. Add the tomatoes, and stir the mixture to incorporate all the ingredients.
  7. Add the lentils.
  8. Slowly pour in the chicken broth while stirring the mixture.
  9. Cook on low for six hours.
  10. Stir the curried lentil-tomato soup and add the half and half. Stir and let cook for another 30 minutes.

Serve this yummy curried lentil-tomato soup in shallow bowls and garnish with a dollop of sour cream and a sprinkle of dried parsley leaves.

Cornbread is a perfect match for this delicious soup. Here is a quick recipe for cornbread that will match up perfectly with your curried lentil-tomato soup.

  • Mix 1 cup of self-rising buttermilk cornmeal and ¼ cup sugar together in a mixing bowl.
  • Add two beaten eggs and ½ cup of milk to the cornmeal mixture and blend with a fork.
  • Add a small amount of water and blend again. Continue until you have a soupy mush consistency.
  • Pour two tablespoons of olive oil into an oven safe skillet and heat on the top of the stove.
  • Pour in the cornbread batter.
  • Heat on the stove until small bubbles start to appear.
  • Immediately remove from the stove top and place in an oven preheated to 350 degrees.
  • Bake for about forty minutes or until the cornbread is golden brown on top.

Soup and cornbread are a huge hit on chilly fall afternoons! This curried lentil-tomato soup and cornbread will be an immediate hit with friends and family.

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