Curried Lentil Soup

By by KitchenAid
Images
Curried Lentil Soup
Serves
Makes 6 servings
Ingredients
  • 1½ cup red lentils
  • 1 tablespoon olive oil
  • 1 cup white onion, diced
  • 1 cup diced tomatoes, diced
  • 4 cloves garlic minced
  • 2 tablespoon ginger, freshly grated
  • 1½ tablespoon curry powder
  • 1½ teaspoon ground cumin
  • 1 cinnamon stick
  • 6 cups water
  • ¼ cup lemon juice
  • ½ teaspoon kosher salt


  • Garnishes:
  • ¼ cup cilantro, chopped
  • Sriracha, to taste


Procedure
Using the KitchenAid stand mixer with dicer attachment, dice the onion and tomato.

Place a large pot over medium heat and add the olive oil. Add the onions and sauté until they are soft and slightly translucent, about five minutes. Add the tomato, garlic, ginger, curry powder and cumin and sauté another five minutes.

Add the cinnamon stick, lentils and water to the pot and stir. Turn up the heat and bring to a boil. Turn the heat down and allow the soup to simmer, partially covered, for about 30 to 40 minutes or until the lentils are thoroughly cooked. Remove the cinnamon stick.

Season with lemon juice and salt.

With the KitchenAid Pro Line Hand Blender, purée the soup until it has reached a creamy consistency.

To serve, place the soup in bowls and garnish with cilantro and Sriracha.

Note: As an alternative to the hand blender, you can use a regular blender. However, it is not advised to purée hot items in a blender due to the buildup of pressure generated by steam. Be safe and allow your soup to cool slightly to prevent injuring yourself.

Curried Lentil Soup

By by KitchenAid
Serves
Makes 6 servings
Ingredients
  • 1½ cup red lentils
  • 1 tablespoon olive oil
  • 1 cup white onion, diced
  • 1 cup diced tomatoes, diced
  • 4 cloves garlic minced
  • 2 tablespoon ginger, freshly grated
  • 1½ tablespoon curry powder
  • 1½ teaspoon ground cumin
  • 1 cinnamon stick
  • 6 cups water
  • ¼ cup lemon juice
  • ½ teaspoon kosher salt


  • Garnishes:
  • ¼ cup cilantro, chopped
  • Sriracha, to taste


Procedure
Using the KitchenAid stand mixer with dicer attachment, dice the onion and tomato.

Place a large pot over medium heat and add the olive oil. Add the onions and sauté until they are soft and slightly translucent, about five minutes. Add the tomato, garlic, ginger, curry powder and cumin and sauté another five minutes.

Add the cinnamon stick, lentils and water to the pot and stir. Turn up the heat and bring to a boil. Turn the heat down and allow the soup to simmer, partially covered, for about 30 to 40 minutes or until the lentils are thoroughly cooked. Remove the cinnamon stick.

Season with lemon juice and salt.

With the KitchenAid Pro Line Hand Blender, purée the soup until it has reached a creamy consistency.

To serve, place the soup in bowls and garnish with cilantro and Sriracha.

Note: As an alternative to the hand blender, you can use a regular blender. However, it is not advised to purée hot items in a blender due to the buildup of pressure generated by steam. Be safe and allow your soup to cool slightly to prevent injuring yourself.