Curried Red Lentil Soup

Curried Red Lentil Soup

ADAPTED FROM NEW RIVERS, PROVIDENCE, RHODE ISLAND

This is a vividly colored and aromatic soup developed by former owner Bruce Tillinghast that is thickened with a number of fresh vegetables in addition to the lentils. While it comes from a different part of the world, serve this with Socca (page 232) and the meal is complete.

Serves 6 to 8

• 3 tablespoons olive oil
• 1 large red bell pepper, seeds and ribs removed, chopped
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 1 parsnip, chopped
• 2 tablespoons garam masala
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon crushed fenugreek seeds
• 1 teaspoon turmeric
• 1⁄2teaspoon cayenne
• 10 cups Vegetable Stock (page 16) or purchased stock
• 3 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons chopped fresh cilantro or parsley
• 3 cups red lentils, rinsed well
• Salt and freshly ground black pepper to taste
• 3⁄4cup plain Greek yogurt, for garnish

Heat the oil in a 4-quart soup pot over mediumhigh heat. Add the bell pepper, onion, carrot, celery, and parsnip. Cook, stirring frequently, for 3 minutes, or until the onion is translucent. Stir in the garam masala, paprika, cumin, fenugreek seeds, turmeric, and cayenne. Cook for 1 minute, stirring constantly. Add the stock, tomato paste, bay leaf, cilantro, and lentils. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer the soup, partially covered, for 40 to 45 minutes, or until the lentils are very soft. Remove and discard the bay leaf. Allow the soup to cool for 10 minutes. Purée half of the soup with an immersion blender, or in a food processor fitted with the steel blade. If using a food processor, you may have to work in batches. Return the puree to the soup. Season the soup to taste with salt and pepper, and serve immediately, garnishing each serving with a dollop of the yogurt.

NOTE:The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat
over low heat, stirring occasionally. Add stock or water if the soup needs thinning after reheating.