I made a very large pot of curried lentil soup for dinner tonight. This soup freezes very well in one quart containers, so make a lot and freeze several quarts for quick meals on busy days in the hectic holiday weeks to come. This soup is also extremely economical to make. I made a gallon for $3-$4 using all organic ingredients. For those of you who are Dr. Weston A. Price fans, lentils were one of his favorite legumes because of their very high phosphorous content. Dr. Price loved phosphorus; it is the second most plentiful mineral in the body. It plays a role in maintaining the body’s acid/alkaline balance, something many folks struggle with today given the high levels of inflammatory diseases which trace their roots to over-acidity in the body.
Curried Lentil Soup
3 large organic onions, peeled and chopped (leeks may be substituted)
4 organic carrots , peeled and chopped
2 TBL butter
2 TBL extra virgin olive oil
2 quarts beef, chicken, turkey, or duck stock (or a combination of stock plus filtered water)
2 cups organic red or brown lentils, soaked for 7 hours, then drained and rinsed (I prefer brown lentils in this recipe)
1/2 tsp dried green peppercorns
2 TBL green curry paste
sea salt or fish sauce and pepper to taste
In a large stainless steel, titanium, or glass pot, cook onions and carrots in butter and olive oil on medium/low heat for about 1/2 hour until soft. When the vegetables are soft, add stock/water and lentils and bring to a boil. Skim off the foam as this will improve the soup’s flavor (the foam contains off flavors). Reduce heat and add crushed peppercorns and green curry paste. Simmer with cover until the lentils are soft (about 30 minutes).
Puree soup with a handheld blender. Serve by itself, over basmati rice, or couscous — whatever suits your fancy.
Sarah, The Healthy Home Economist
{ 3 comments… read them below or add one }
Oops, I just realized I bought RED curry paste instead of GREEN! Will this alter the taste much? I’ve never cooked with curry before, so I won’t know the difference I suppose.
great recipe. I LOVE lentils. no one else in the fam will eat them willingly–I have to do the “well THIS IS DINNER and if you don’t eat THIS you’ll go hungry!!”, even with my hubby. But my problem is, where do I find organic lentils, let alone red ones? I live in backwater USA–the healthfood store doesn’t carry bulk items; even Whole Foods here (an hour drive) doesn’t carry them!
Do I have to find them online?
also, was wondering on the Tomato soup, can you substitute fish sauce for miso? I can get fish sauce at Kroger. Don’t know if it’s good, but I can get it. Miso, fageddaboudit!
I know this is from a couple of years ago, but what a *fantastic* soup. My boys (ages 10 and 7) devoured it. Perfect for a cold winter day! We’re on the GAPS diet right now so this was a pleasant budget stretcher for us! Thank you!