Red lentils are a favorite in our house. Serve this soup with some whole wheat pita bread and a salad for a satisfying and filling vegetarian dinner.
1 tablespoon olive oil
2 onions, finely chopped
2 tablespoons fresh ginger, peeled and finely chopped
1 tablespoon curry powder
1 pound dried red lentils, picked over, rinsed, and drained
1 (14 1/2 oz) can diced tomatoes
4 celery stalks with leaves, finely chopped
1 carrot, finely chopped
2 cloves garlic, peeled
2 cardamon pods
1/4 – 1/2 teaspoon cayenne
1/4 teaspoon saffron threads, crumbled
5 cups water or vegetable broth
Set Global Sun Oven out to preheat.
Heat the oil in a large dutch oven over medium heat. Add the onions and ginger, cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 1 minute.
Add the remaining ingredients, stir, cover, and place in GSO. Cook until lentils are tender, 2 – 3 hours. Discard cardamon pods and garlic.
Puree soup in batches in a blender or in the pot with a handheld immersion blender.
Makes 6 servings.
The only hard part is finding the garlic and the cardamon pods before pureeing the soup. If you can’t find both the garlic cloves it’s not a big deal. I cannot say the same about the cardamon pods. These must be found and removed, if not you’ll wind up with dozens of nasty, hard, little black seeds that will ruin your soup. And yes, I speak from experience.