This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian!

Ingredients

6 serv.

vegetable oil↗3 tablespoons
large onion, peeled, diced↗1
celery ribs, diced↗3
carrots, diced↗3
garlic cloves, chopped↗4
curry powder↗2 tablespoons
cayenne pepper↗1⁄2 teaspoon
green lentils↗1 1⁄2 cups
cinnamon stick↗1
diced tomatoes with juice↗28 ounces
chicken stock (or a combo) or 7 cups water (or a combo)↗7 cups
salt↗1 teaspoon
(or to taste)
fresh ground pepper↗1⁄2 teaspoon
(or to taste)
plain yogurt↗1 cup
parsley or 1/2 cup coriander, chopped↗1⁄2 cup

Step-by-step instructions

1
In a large soup pot heat oil.
2
Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
3
Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
4
Stir rinsed and drained lentils into vegetable mixture.
5
Add cinnamon stick, tomatoes and stock.
6
Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
7
Remove cinnamon stick. Add salt and pepper.
8
Using immersion blender, puree some of the soup, leaving some of it chunky.
9
Garnish each bowl with a dollop of yogurt and chopped parsley.

Source: food.com

Original recipe ↗

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