It's a chilly, rainy day in the sovereign nation of Dade County, Georgia. The mountains that surround us are covered with deciduous trees, which are in turn covered with leaves that are just on the brink of bursting into a violent color palette of reds, oranges, and yellows.
This calls for the commencement of soup season. And what better way to celebrate Autumn's Advent, than to pile on the spices!
As always, I have made alterations and substitutions, but for the epically curious, the original recipe comes courtesy of this place:
http://www.epicurious.com/recipes/food/views/Curried-Lentil-Soup-5344#ixzz1aVZhxc6U
Curried Lentil Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2-3 red potatoes, chopped
- 1 large carrot, chopped
- 2+ tablespoons Garam Masala
- 1/4 teaspoon red pepper flakes
- 2 cans rotel tomatoes, juice included
- 2 cups lentils (about 12 ounces), with juice retained
I start with dried lentils and cook them, lightly salting the juice.
Heat oil in heavy large pot over medium-high heat. Add onion, potatoes, and carrot. Sauté until vegetables begin to soften, about 5 minutes. Mix in pepper and garam masala and stir until fragrant, about 30 seconds. Add the tomatoes with juices and lentils with juices and bring to boil. Cover pot, reduce heat to medium-low and simmer about 45 minutes. Season soup to taste with salt and pepper.
This recipe can be made up to 2 days ahead. Refrigerate until cold, cover, and keep refrigerated. Before serving, rewarm soup over low heat.
I might decide to serve it with rice so my soup-wary husband thinks he's eating curried lentils instead of curried lentil soup. But I'd love to serve it in bowls outside on the porch with a cup of masala chai and some sour cream and cheese in it. Either way, we'll see.
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