Curried Lentil Soup

Au Bon Pain Copycat Recipe

4 cups water
2 chicken bouillon cubes
2 medium potatoes
1 (14 oz) can diced tomatoes
1 1/2 tablespoons tomato paste
2 carrots
1 large onion
1 big leek
1 cup dried lentils
2 garlic cloves
4 teaspoons curry powder
1/2 teaspoon ground cumin
dried thyme

Wash and finely mince the leek. Just cut the leek into quarters lengthwise, fan the leaves apart to remove all dirt and finely mince them. Peel and finely mince the carrots. Chop the onion. Grate or mince the garlic. Rinse your lentils, and heat 2 tbsp oil. Cook the carrots and onions for about 5 minutes.

Use this time to peel, wash and cube the potatoes. After 5 minutes you add the leek and garlic to the onion mix, and cook it for 3 more minutes. Add 4 teaspoons curry powder, 1/2 a teaspoon ground cumin and 1 1/2 tablespoons tomato paste. Cook everything for one more minute.

Add the cubes potatoes, lentils, diced tomatoes, water, chicken bouillon cubes, a really good pinch of salt and pepper and some dried (or fresh) thyme to taste. Give it a good stir and bring the soup to a boil. Simmer over low heat for 45 minutes. Until the vegetables and lentils are well
done. Finely chop a good handful of flat leaf parsley and stir it in before serving the soup

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