An Anglo-Indian soup made with lentils, vegetables, apples, and curry spices, often thickened with rice.
Prep: 30 minutes
Cook: 45 minutes
Serves: 20 people
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How to Prepare
Heat 1/2 cup of oil in a large pot over medium heat. Add 4 chopped onions and sauté until golden brown, about 8-10 minutes.
Add 8 minced garlic cloves and 4 tablespoons of grated ginger. Sauté for 2 minutes until fragrant.
Stir in 4 chopped carrots
4 chopped celery stalks, and 4 diced apples. Cook for 5 minutes.
Add 2 cups of red lentils
4 tablespoons of curry powder
2 teaspoons of ground cumin, and 2 teaspoons of ground coriander. Stir well to coat the vegetables and lentils with spices.
Pour in 12 cups of vegetable broth and 4 cups of coconut milk. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are soft.
Blend the soup using an immersion blender or in batches in a regular blender until smooth. Adjust seasoning with salt and pepper to taste.
Stir in the juice of 2 lemons and 1 cup of chopped cilantro. Serve hot with cooked rice or bread on the side.