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Archive for December 20th, 2010

Curried Lentil and Quince Soup

 

 

Every year on Christmas Eve we renew a dinner tradition.  We share our meal together very late at night,  and it is always a soup.  This is the soup that I shall be making this year in order to help celebrate this open-hearted season. 

 

Curried Lentil and Quince Soup

Ingredients:

1 medium onion, medium dice

2 carrots, cut into medium-sized pieces

2 quince, peeled, cored and cut into medium-sized pieces

2 large cloves garlic, chopped

1 ½ cup lentils [I used red lentils, brown lentils would work just as well]

1 ½ T curry powder

2 quarts veg or faux chicken stock

1 tsp red pepper flakes

olive oil

sea salt

pumpkin seeds, for garnish

fried onions, for garnish

Directions:

Drizzle a bit of olive oil into the bottom of a soup pot and turn the heat to medium.  Once hot, add the onion, carrots, quince and garlic.  Sauté until the edges have caramelized a bit.  Add the curry powder and red pepper flakes.  Sauté for a couple more minutes.  Add the lentils and stock.  Bring to a low simmer and cook until the lentils are soft [~20 minutes].  Transfer the contents by batch into a blender and purée until smooth.  Return to the stove and taste for seasoning.  Add salt and pepper to taste.  At this point you could also add more curry powder or red pepper flakes if you wish a stronger flavored soup.

Serve hot garnished with pumpkin seeds and fried onions.

 

 

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