Curried Red Lentil Apple Soup
Adapted from Avocado Pesto
A lovely curried lentil soup with a hint of sweet/tart apple and just a bit of heat, enough to make it lightly tingle on your tongue. The texture of the soup is soft, smooth and delicate.
This month at work, they are doing a series of “fun Fridays” and one of the Friday features was an Apple potluck. I figured there would be plenty of desserts, so I wanted to bring something a little different, something savory and hearty to balance out all the goodies. So I went searching the interwebs for a savory apple soup and it wasn’t too long before I discovered this beauty over at Avocado Pesto. I was intrigued by the idea of apple in a curried soup, and decided I had to try it.
It turned out marvelous. I took it to work in jars and set it in the crockpot to warm up. I started it at about 8 am, so I figured it would be nice and hot just in time for lunch at noon. One of my friends at work was so excited to try it that he couldn’t wait. I caught him leaving the break room with a bowl of my curried soup at about 10 am. “It’s not hot yet!” I exclaimed, but he didn’t care. He wanted to taste it. He told me it was wonderful and I got rave reviews from several others who tried it as well, even from a couple that I totally didn’t expect. If you have apples about, you really ought to try this soup.
- 1 Tablespoon olive oil
- 1 onion, peeled & chopped (1 heaping cup)
- 6 cloves garlic, peeled & chopped
- 2 apples, peeled, cored & chopped (about 2 cups)
- 2 carrots, peeled & chopped (about 2/3 cup)
- 1 small hot pepper, seeded & chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3 teaspoons curry powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 cup dried red lentils
- 4 - 5 cups chicken or vegetable broth
- 1 cup apple wine (or other white wine)
- 1 tomato (about 6 oz.), peeled, cored, and chopped
- 1 can light coconut milk
- In a soup pot, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is soft. Add the apples, carrots and hot pepper, ginger, cumin, curry, and cinnamon and stir and cook a couple minutes longer to mix up the spices and veggies with the apples.
- Add the lentils, broth, apple wine, and tomato and stir it all up. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for about 20 - 30 minutes or until the lentils are nice and soft.
- At this point, I blended it up with the coconut milk. If you have an immersion blender, that's really the best way if you want your soup smooth and creamy. If you prefer it a little lumpy, don't bother blending. Stir in a little water or broth if the soup is too thick. Add a bit of salt if you think it needs it.
- Serve with cilantro leaves for garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at What to Do Weekends, The Weekend Potluck, Munching Monday, Mostly Homemade Monday, Treasure Box Tuesday, Simple Supper Tuesday, The Gathering Spot, Spooktacular Halloween & Fall Recipe Linky and Hearth & Soul Bloghop.