Liking two especially, I ended up combining the flavors, ingredients and prep style of this one from Lambeth Larder and this one from Lisa's Kitchen. My combo recipe is below.
Creamy Lentil Soup
Adapted from Madhur Jaffery
(Makes 4 -5Servings)
2 Tbsp olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 tsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1/4 tsp turmeric
1/8 tsp Aleppo pepper or two taste
2 medium Yukon Gold potatoes, cubed
1 can chopped fire-roasted tomatoes with juices
6 cups veggie broth
1 1/2 cups red lentils (masoor dal), washed & drained
sea salt & black pepper to taste
In a large soup pot over medium heat. Add onion and carrot and fry, stirring occasionally, until quite soft and the pieces start to brown around the edges. Lower the heat and add the spices and stir for about one minute until spices are fragrant.
Add the potatoes, tomatoes, broth and lentils bring to a boil. Reduce heat and simmer about 20 minutes or until potatoes are cooked through and lentils are softened. Add salt and black pepper. Place about 1/3 of the sup into a high-speed blender and blend until smooth. Stir back into the soup pot. Taste and add additional seasoning as desired.
Serve, garnished with fried onions (my favorite is the garlic and black pepper kind) or cilantro. Enjoy!
Notes/Results: This is a flavorful soup, warm and comforting and really good. In fact it smells so good cooking, I could hardly wait to eat it.I like how creamy the soup became from blending the cooked potatoes and lentils, while still retaining a satisfying chunky texture. Eating a bowl (while reading this new fantasy novel I got for a song on a sale and with a giftcard on Amazon) felt like fall. Now if I could only get our humid weather to cooperate with my inner "ready for autumn vibe." ;-) I would happily make this soup again.
Linking up with IHCC for this week's theme, I Never Cook With...
Now let's look into the Souper Sundays kitchen and see who is here.
Judee of Gluten Free A - Z Blog shared a delicious-looking Golden Lentil Soup (we were on the same page this week) and said, "I have quite a stash of lentil soup recipes, but this one is special. Why? It's made with two kinds of lentils- red lentils and brown lentils. The two varieties of lentils create a unique flavor and interesting soup. In addition it's flavored with turmeric, a golden spice now recognized for its anti-inflammatory properties."
Thanks to Judee for joining in this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!