Curried Carrot-Lentil Soup (Prevention)

By Shelly17

Ingredients

• 1 tbsp olive oil
• 1 med onion, chopped
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/8 tsp cayenne
• 1 1/4 C dried red lentils (8 oz), picked over
• 3/4 lb carrots (about 5 med), cut into 1/2"-thick rounds
• 2 tbsp fresh lime juice
• 1/4 C chopped cilantro leaves + sprigs for garnish

Details

Adapted from recipes.prevention.com

Preparation

Step 1

1. HEAT oil in large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Stir in curry powder, turmeric, and cayenne and cook, stirring, 1 minute longer. Add lentils and 6 cups water. Bring to a boil. Skim top of water to remove foam and simmer lentils, partially covered, 20 minutes. Add carrots and simmer, partially covered, until tender, about 15 minutes longer.

2. PUREE soup in blender, working in 2 batches, and return to saucepan. Warm over medium heat, stirring, until heated through. Stir in lime juice and chopped cilantro. Season to taste with salt and pepper. Add additional water if too thick. (Makes 8 cups.) Ladle into bowls and garnish with cilantro sprigs.