…from now onPosted: March 30, 2010 Filed under: lentil, soup, suasage Leave a comment
Ahh, this is promising weather indeed!
I don’t care that there is more cloudy weather on the way – today I am basking in thoughts of tulips by the armful, fresh rhubarb, and my favourite ham recipe, that last hailing from one of my carefully-hoarded collection of Gourmet magazine back issues.
I have much to say on the subject of that ham, and today is far too nice a day to be proselytizing on its virtues – but stay tuned, because I intend to include it as part of this weekend’s feasting and I will tell you all about it.
In the meantime, I thought I’d share this soup with you. I made it this past weekend and it did a great deal to restore my mood, which lately has been veering back and forth between glum and utterly uncheerful.
Its flavours are bright and bracing, the perfect tonic on a cloudy day, and it’s also hearty enough that it kept us all going through a bit of a trying afternoon. Kept us going, and more importantly, looking forward – to nothing but blue skies, from now on.
Lentil Soup for a Cloudy Day
I kept the spice on the mild (family-friendly) side here, but you’d do well to ramp it up a bit if there are not small children dining in your midst.
1/4c olive oil
2 medium onions, chopped
2 medium russet potatoes, peeled and chopped
1/2 – 1 tsp red curry paste (or to taste)
2 cloves garlic, peeled and smashed
2 tsp tumeric
1/2c red lentils, rinsed and drained
3c chicken stock
1 798ml can whole organic tomatoes
1c coconut milk
4 cooked sausages, sliced (I used curried chicken sausages from a local butcher)
fresh cilantro, for garnish
In a large soup pot, heat oil over medium-high heat. Add onions and potatoes and saute until onions are translucent. Add curry paste, garlic, and tumeric and cook, stirring, 2-3 more minutes. Add lentils, stock, and tomatoes. Bring to a boil, then cover and reduce heat. Simmer until potatoes and lentils are tender, about 20 minutes.
Puree soup in batches using a food processor; alternately, get out the old immersion blender (we have one that I’m pretty sure was given to my husband by an ex-girlfriend – oh, the scandal!) and blast the soup until smooth.
Return soup to the stove over medium heat. Add coconut milk and sausages and heat gently, stirring occasionally, until soup is piping hot and sausages are heated through.
Garnish with cilantro leaves and serve.
Serves 4 for lunch, with leftovers.