Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
onger.
Add 2 Tb curry powder; stir until fragrant, about
cut sweet potatoes into coins about 1/2\" thick then quarter them, cut up carrots and throw into pot
Chop the rest of the veggies, I did the squash like the taters.
add liquid and half of both onions and garlic salt and pepper and squeeze one lemon into the pot.
boil until tender (about an hour).
add all other ingredients and squeeze the juice from the other two lemons.
cover but tilt lid so steam can escape some.
20 minutes and soup's on!
o 8 minutes.
Add soup and kielbasa. If necessary, thin
br>Pour both cans of soup into a 2-quart pot
inutes, stirring once. Add the lentil soup and tomatoes with liquid.
oftened. Add the lentils and curry paste and saute for 1
turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
Let simmer
inutes.
Add cumin and curry powder; cook 30 seconds, stirring
ntil soft. Add spices, curry paste and curry leaves. Continue stirring until
ater be added to the soup. The other 20% you can
tart to soften. Add the curry paste and cook until fragrant
mins. Sprinkle with the curry powder, then add the stock
In a soup pot on medium heat, add
r until soft. Add ginger, curry powder and lentils; cook and
Heat a large saucepan over medium heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add tomatoes, stock, carrot, celery, potato and zucchini. Bring to a boil then reduce heat and simmer, covered, for 5 mins.
Add lentils to soup mixture and return to a boil. Reduce heat and simmer for 10 mins, or until lentils are just tender. Add peas and return to a boil. Reduce heat and simmer until peas are just tender.
Remove soup from heat and stir in yogurt and cilantro. Serve.
nion, garlic, ginger, cumin, and curry powder: cook, scraping any browned
ins, or until soft. Add curry paste and cook, stirring, for
inely; set aside.
Add curry powder to a dry saucepan
Melt the butter in a saucepan and saute the garlic, leek and celery for 5 mins. Add the stock and 2 cups water, bring to a boil and simmer for 10 mins. Add the lentils and simmer for 5 more mins. Stir in the curry paste to taste, the sugar and vinegar and season with salt and black pepper.
To make the topping, mix the yogurt and chopped cilantro together and season with salt and black pepper. Ladle the soup into bowls and top with the yogurt mixture. Garnish with cilantro leaves and serve with naan bread.