Quick-cooking red lentils are ideal for curried soup
Small red lentils are one of our favourite legumes. They do not hold their shape when cooked but break down into a creamy, thick purée — perfect for a hearty, satisfying soup.
Lentils are popular in quickcooking soups because of their short cooking time and the fact that they don’t require soaking before cooking. To speed things up even further, we precooked the lentils in the microwave while we assembled the soup base.
The mild flavour of the lentils did require some embellishment, which we achieved thanks to curry powder and fresh ginger. Sautéeing the curry powder with garlic and the ginger before adding the lentils and the broth was key, as it intensified and deepened their flavours.
Chopped fresh tomato enlivened the soup and added complexity. Do not substitute brown lentils for the red lentils here — brown lentils have a very different texture.
Curried Red Lentil Soup
Servings: 4 Start to finish: 45 minutes
1 cup red lentils, picked over and rinsed 4 cups vegetable broth 2 Tbsp unsalted butter 1 onion, chopped fine 3 garlic cloves, minced 1 Tbsp grated fresh ginger 1 Tbsp curry powder 1 large tomato, cored, seeded, and cut into 1/4-inch pieces
• salt and pepper 2 Tbsp minced fresh cilantro 1/2 cup plain yogurt
Microwave lentils and 2 cups broth in bowl until lentils are nearly tender and most liquid is absorbed, about eight minutes.
Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about five minutes. Stir in garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
Stir in microwaved lentil mixture, tomato, and remaining 2 cups broth and simmer until lentils are very tender and flavours meld, about 15 minutes. Season with salt and pepper to taste. Sprinkle individual portions with cilantro and dollop with yogurt before serving.