Ingredients
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2 tablespoons oil (preferably olive, or for authenticity -- clarified butter)
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1/2 onion, chopped
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1 1/2 teaspoons good curry powder (I like using more, but it is all to taste)
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6 cups good vegetable stock (water or chicken stock can be substituted)
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1 cup lentils
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1 (14 ounce) can chopped tomatoes (with liquid)
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salt
Instructions
- Heat oil in skillet over medium high heat.
- Add onion and cook until translucent.
- Add curry, stir and cook for 1-2 minutes.
- (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
- Pour the contents of the pan, and the rest of the stock into a crock pot.
- Add the lentils to the pot.
- Cover and cook on low for 6 hours.
- Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.