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.


  • 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


  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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8 No-cook Recipes

As much as we all would love to have a home cooked meal on daily basis, at times, making it into the kitchen and fixing that amazing meal is next to impossible. This may be due to the harsh weather (high temperatures) especially during the summer or, tight schedules more so during weeknights. Fortunately, there exist a couple of easy and highly delicious no-cook recipes that you can adopt. These include:

1) Cold tomato soup with crab:

The key ingredients for making this delicacy include chopped tomatoes, slices of country bread, peeled and chopped cucumber, chopped red bell pepper, onion, clove garlic, olive oil, red wine or sherry vinegar, crabmeat, fresh chives, black pepper and kosher salt.

Puree tomatoes, bell pepper, bread, cucumber, oil, onion, vinegar, garlic, water, black pepper and salt till smooth and chill for at least 30 minutes. In a small bowl, combine crab with chives, olive oil, vinegar, black pepper and salt. When serving, top the soup with crab and have the bread on the side.

2) Corn and wax bean salad with prosciutto and cherries:

To make this no-cook dish, you will need torn prosciutto, trimmed wax beans, corn kernels, trimmed watercress, olive oil, fresh thyme leaves, champagne vinegar, crumbled goat cheese, pitted sweet cherries, flaky sea salt and black pepper.

In a medium-sized bowl combine corn with watercress, vinegar, olive oil, wax beans, thyme leaves, cherries and pepper. Top it with goat cheese and prosciutto and serve with sprinkled salt.

3) Peach, basil and almond panzanella:

When making this summer delicacy, you'll need shaved ricotta salata, peaches, chopped roasted almonds, pieces of crusty bread, olive oil, champagne vinegar, fresh basil leaves, kosher salt and black pepper.

In a small bowl, combine vinegar, oil, salt and pepper. Then, drizzle and gently toss this dressing over peaches, almonds, bread and ricotta salata and, top with basil leaves. To prevent the bread from softening, serve immediately.

8 No-cook Recipes

4) Shaved zucchini with hazelnuts and mint:

Ingredients needed in making this dish include zucchini, shaved parmesan cheese, chopped salami, olive oil, white wine vinegar, chopped and toasted hazelnuts, fresh mint leaves, flaky salt and black pepper.

Using a vegetable peeler, shave your zucchini into thin strips/ribbons. Then, combine them with cheese, salami, hazelnuts, mint, vinegar, olive oil and pepper. Serve immediately with more salt and pepper.

5) Watermelon, green olive and pistachio salad:

In making this salad, you'll need a watermelon, roasted and chopped pistachios, pitted green olives, crumbled feta, white balsamic vinegar, olive oil, kosher salt and black pepper.

Combine pistachios with vinegar, olives, olive oil and salt and pepper - to make the dressing. Then, use it to top the watermelon. Also, top with feta. Serve it cooled at room temperature or chilled.

6) Southern style sweet cucumbers:

To make these, you'll need to have small or Persian cucumbers that have been cut lengthwise, apple cider vinegar, pickling spice, sugar, thinly sliced white onion and kosher salt.

First combine vinegar, salt, sugar and pickling spice with warm water and mix. Then, add in the onions and cucumbers before refrigerating for about three hours. While cider vinegar tenderizes the cucumbers, refrigeration gets them infused with the flavors of the marinade. They are best served at room temperature or chilled.

7) Turnip and poppy seed salad:

To make this salad, you'll need eight ingredients - thinly sliced baby turnips, finely grated fresh ginger, poppy seeds, rice vinegar, olive oil, honey, kosher salt and black pepper.

First combine vinegar with olive oil, ginger, poppy seeds, honey, salt and pepper and, drizzle the mixture over the turnips before serving.

- Honey and ginger helps in enhancing the salad's sweetness.

8) Herb and chili shrimp toasts:

To make these, you'll need cooked shrimp, fresh baguette, sliced red chili, fresh herbs like cilantro, olive oil, capers, red wine vinegar, black pepper and kosher salt.

In medium sized bowl, combine shrimp with herbs, olive oil, vinegar, chili, capers and salt and pepper. Then, serve shrimp mixture over baguette.

These 8 no-cook recipes come in handy whenever one isn't in the mood for cooking or doesn't have enough time to cook. Aside from being easy to fix, they are rich in different nutrients and are also very delicious.

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