WaPo’s Ezra Klein asked for a good Lentil Soup recipe. Here is one of my favorites for late winter with lentils and onions in chicken stock seasoned with curry, cumin, and ginger finished with tomatoes and fresh spinach.
- 4 tablespoons extra virgin olive oil
- 2/3 cup onion chopped
- 2 large garlic cloves minced
- 2 teaspoons ginger root minced
- 3 teaspoons curry powder
- 1 teaspoon cumin
- 1 cup lentils, dried
- 1 1/4 cups water
- 5 cups chicken broth (or vegetable broth)
- 2/3 cup tomatoes, chopped
- 1 medium spinach bunch, washed
- 1 lemon
- salt and pepper to taste
In a large heavy saucepan, cook the onion in oil over moderate heat, stirring, until lightly golden. Add garlic and ginger root, continue cooking mixture, stirring, for 1 minute. Then add curry and cumin, stirring, for 30 seconds more. Finally, add lentils and water. Bring mixture to a boil, then simmer, covered, for 5 minutes.
Add chicken broth and simmer, covered, for 25 minutes. Then stir in the tomatoes and spinach and simmer, stirring occasionally, for 2 minutes more. Season soup with lemon juice and salt and pepper to taste.