Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Fuel For Body


Issue Date 15 - 21 July, 2017 at 2:00 PM

Curried Potato & Lentil Soup


Curried Potato & Lentil Soup
Ingredients

· 1tbsp oil
· 1 cup yellow or white onion, diced
· 1tsp ginger, minced
· 2 carrots, peeled and chopped
· Pinch of salt + black pepper, plus more to taste
· 4 cloves garlic, minced
· 3 cups potatoes, diced
· 1½ tbsp curry powder
· 5-6 cups vegetable broth
· 1 cup green lentils, thoroughly rinsed and drained
· 4 cups spinach, chopped

For serving:
· Coriander, chopped
· Lemon juice
· Flatbread

Method
Heat a large pot over medium heat. Once hot, add oil, onion, ginger and carrots. Season with a pinch each of salt and black pepper, and stir. Cook for a few minutes, stirring frequently, until onions are soft and fragrant. Add garlic and potatoes, and stir, cooking for a few minutes to brown slightly, then add curry powder and stir to coat, cooking for two more minutes. Add five cups of vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
Taste and adjust seasonings, adding sugar for a little sweetness (optional), more curry powder for intense curry flavor and salt and pepper for more balance. If the soup has thickened too much, add remaining broth, stir, and cook until warmed through. In the last few minutes of cooking, add the spinach and cover to steam until tender but still vibrant green, for about two to three minutes. Serve immediately with coriander, fresh lemon juice and bread.





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