Curry Soup
By: Anonymous
Published: Thursday, February 11, 2010 - 10:50pm

Ingredients




1 small onion chopped very fine
3 teaspoons curry powder (3 to 4)
or Patak's Kebab Curry Paste
Chili powder to taste
Cumin to taste
Coriander to taste
2 cups lentils
3 carrots chopped (3 to 4)
1 red pepper cut into strips
2 cups water
2 cups vegetable stock
cup yogurt
chutney or lime pickle to top

Preparation

1 Chop a small onion very fine. saute it (don't use olive oil), and then add curry powder OR a prepared curry paste. i usually use about 3-4 T 2 Of Patak's Kebab Paste. other spices are up to you. i usually add chili powder, cumin and coriander. add 2 cups of lentil, and water/stock (1:1 is good) to cover. simmer for an hour, add more liquid if necessary. adjust seasoning. then add 1 package offrozen spinach (fresh is ok, but frozen is convenient and just as tasty) and cook for about 10 more minutes. 3 Now the fun part. to serve, put a helping into a bowl and add several spoonfuls of yogurt and stir. top with chutney or lime pickle. it looks weird, but tastes terrific, AND is incredibly high in protein and iron, and low in fat. 4 It will also be a nice complement if you're eating a mostly liquid diet while recovering from surgery, if you get my drift. 5 Oh, I almost forgot to mention. 3-4 chopped carrots can be added as well, when the lentils are partially cooked. strips of red pepper looknice too.