Yellow Lentil Curry Soup

Ten Days of Soup!    ~ Mary ~

 

Fast, healthy and extremely flavorful!  Close your eyes with your first bite and you’ll be transported to central Asia when indulging in a bowl of this soup – and that’s not a bad thing in the middle of winter! You really don’t want to skip the toasted coconut at the end.

 

 

 

Yellow Lentil Curry Soup

makes 2 quarts

 

In large soup pot over medium high heat, with a little olive oil, saute:

      2 Cups Diced White Onion

 

Add and saute some more:

     1/4 Cup Chopped Garlic

     1/4 Cup Minced Ginger

     1/4 Cup Curry Powder – it seems like a lot and there are several different kinds of curry powder – you can start out with 2 Tbsp and add more later without hurting anything.

     1/2 tsp Red Pepper Flakes

 

When sautéed through add and simmer about 45 minutes to an hour until lentils are soft:

     2 Quarts Chicken Broth

     2 Cups Yellow Split Peas/lentils

John’s not much for vegetarian dishes so I add some diced chicken meat here or I cook it in a separate pan and add chicken to just his bowl.

 

Serve in bowls and top with:

     Toasted Coconut – just saute a handful of coconut on the stove top in a dry frying pan – stir until it’s lightly toasted.

other optional toppings in addition to the coconut:

     a dollop of plain yogurt

     roasted chopped peanuts

     sliced green onions

     3 Tbsp Lime Juice