Indian-Inspired Lentil Soup
By: Tramie
Published: Saturday, February 13, 2010 - 11:34am

Ingredients




a splash of olive oil

1 onion, roughly chopped
a couple cloves of garlic, chopped

1 can of Italian tomatoes, whole
2 boxes of chicken broth (about 2L)
1 large bunch of curly parsley, washed, stemmed and roughly chopped. And a few for garnish
cup about 1  of dried lentil, rinsed and picked over
1 teaspoon garam masala powder
1 tablespoon curry powder (or more depends on your taste)
Chili flakes if desired

Lemon, sliced

Preparation

1 Heat oil in a big pot over medium heat, add onions and garlic, cook for a few minutes until fragrant but not burnt. 2 Add the tomatoes & the juice, mash them up in small chunks with a wooden spoon. 3 Add the chicken broth, leaving about half of a box for thinning the soup later. 4 Turn heat to maximum, add the parsley and the lentils. Bring to a boil, then cook over medium heat for about 20 minutes, or until lentils are soft. 5 Add the masala, curry and chili flakes half way and mix well. 6 Serve with fresh parsley for garnish, with some freshly ground black pepper, and a small wedge of lemon. It really kicks it up a notch (unfortunately I didn't get the lemon when I made this, boo!) 7 I put this soup into individual microwavable containers for lunch, and before taking them to work, I would add a bit of chicken broth, because it thickens up quite a lot

About


We all need a little lift from now and then to keep our spirit high. When something goes wrong, we have to remember all the other good people & things that are still there with us, and it may sooth the pain. These are times when we need to keep our heart & tummy warm, because the temperature refuses to collaborate.
I came to making this soup out of literally whatever I had in the house. The only thing that I had to go buy, was the fresh parsley. Let me tell you, tough out the cold bum and run to the store to get it, because it adds a really nice touch.