here. The curried lentil soup recipe is listed below as it was a variation on an Alton Brown split pea soup recipe. It was RIDICULOUSLY easy to make and super tasty.
Curried Red Lentil Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 12 ounces dried red lentils (though yellow lentils or green or yellow split peas would also work)
- 5 cups chicken broth
- 2 tsp curry powder
- 1/2 tsp each onion and garlic powders
- 4 slices applegate turkey bacon, cooked til crispy then chopped
- Place the oil into a 4 to 6-quart saucepan over medium-low heat. Once heated, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes.
- Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
- Add the lentils, chicken broth, salt and pepper (maybe a tsp each to start) and curry powder.
- Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the lentils are tender and not holding their shape any longer, approximately 35-45 minutes.
- Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. I just randomly dunked mine into the soup a couple of times and pulsed because I still wanted a little texture. Watch out for hot splatters.
- Serve up in a bowl and top with some chopped turkey bacon.
(list of cans and can'ts from here)