Curried Green Lentil Soup


A hearty, spiced variation on an old favorite, lentil soup made with vegetables. This recipe is extremely adaptable, and as such it can be tailored to your specific tastes or dietary requirements.

1/3 of a cup of vegetable oil - substitute olive oil, lard, duck-fat, schmaltz (the latter three would invalidate the dish being vegan or vegetarian)
1 Large Red Onion
Approximately 4-5 cups of Green Lentils (best to soak in brine overnight)
3-5 Cloves of Garlic (they vary in size)
3-5 Slices of Fresh Ginger
3 Large Celery Stalks (I prefer complete, leaves and all, just broken off from the root)
1 Medium to large sized Cauliflower
2-3 broccoli stems (cut off the overly fibrous part at the bottom is my recommendation)
1/2 - 2/3rds of a large cooking carrot - depends on how sweet you want the soup
3-4 heaping tablespoons of tumeric-based (yellowish) mild curry powder
about a 1/4 cup of sea salt
1 - 2 teaspoons of cayenne pepper
1 - 2 teaspoons of black pepper
2 Large bay leaves
1 teaspoon of basil
(Optional) A couple of beef bones - I used some from last night's rib steak after freezing them - If you want vegetarian/vegan, you would omit this (obviously), unless vegetables started growing bones, you'll have no substitution.
About 4-5 liters of water
1 Large stock pot / Soup Pot I would hazard a guess of a 5 liter capacity
Prior to cooking, I recommending rinsing and and soaking the lentils for a couple of hours in salted water; I prefer to do this with about a liter of water with a couple of teaspoons of salt. You can speed...
See the full directions on my site


6% DV

6% DV

5% DV

4% DV

11% DV

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