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seasonal recipe

Recipe for curried lentil soup with crisp shallots

(KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE)
April 11, 2012
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Serves 4

Finishing this soup with crisp shallots, along with scallions, cilantro, and Greek yogurt, adds an extra element of freshness. If you have any leftover soup, store the shallots separately from the liquid and add them after reheating.

SOUP

1tablespoon butter
1onion, finely chopped
2carrots, finely chopped
1clove garlic, finely chopped
1tablespoon curry powder
cups green lentils
6cups chicken stock
Salt and pepper, to taste

1. In a soup pot over medium-high heat, melt the butter. Add the onion, carrots, and garlic. Cook, stirring often, for 10 minutes. Add the curry powder and cook, stirring, for 3 minutes or until fragrant.

2. Add the lentils, stock, salt, and pepper. Bring to a boil, lower the heat, and simmer the soup, stirring occasionally, for 40 minutes.

GARNISH

2shallots, thinly sliced
2tablespoons vegetable oil
Salt to taste
¼cup Greek yogurt
4scallions, thinly sliced
¼cup chopped fresh

cilantro

1. Place sliced shallots between two pieces of paper towel and press down firmly to pat them dry.

2. In a small skillet over medium-high heat, heat 2 tablespoons of the vegetable oil. When it is hot, add half the shallots and cook, turning gently with a spatula, for 5 minutes, or until they are brown and crisp. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with salt. Repeat with the remaining 2 tablespoons oil and remaining shallots.

3. Taste the soup for seasoning and add more salt and pepper, if you like. Ladle the soup into 4 bowls. Top each bowl with yogurt, scallions, cilantro, and shallots. Sydney Oland

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