I've posted two other red lentil soup recipes over the years, but I feel justified in adding a third. It's not that this one is wildly different from the others. Nor is it shockingly innovative. I just thought it turned out so well, that I wanted to write it down.
In a soup like this you can always tweak the spices and their amounts. The fresh ginger, however, was a key ingredient for me and using ground wouldn't be the same. I love over-stuffing a soup with vegetables, and this one packs carrots, tomatoes and spinach. Super-hearty and nutritious. I added sauteed shrimp to make this a one-bowl meal, but serve it any way you want. And don't forget the lime. Never underestimate the power of citrus to lift the flavor of legumes with a bracing zip!
Curried Red Lentil Soup with Ginger
You can serve this soup with a sandwich, as part of a meal, or as a main dish topped with sauteed shrimp. It's great any way. I kept the recipe instructions simple, short and sweet. This is a soup you can throw together any night of the week.
1 Tbs canola oil
1 large white onion, chopped
2 Tbs chopped fresh ginger
1 Tbs (approx.) curry powder
Indian chile powder or cayenne to taste
1 tsp ground cumin
1 tsp turmeric
2 cups chicken broth
3 cups water
1 1/4 cup red lentils
3 large carrots, sliced
14 oz can diced tomatoes
6 to 9 oz spinach leaves (optional)
1 juicy lime, plus wedges for serving if desired
Greek yogurt and sliced scallions for serving
Heat canola oil in Dutch oven or large pot on medium high. Add onion and saute until tender. Add ginger and spices and cook 2 minutes, stirring often. Add broth, 2 cups of the water and tomatoes and bring to a boil. Add lentils and carrots and simmer, uncovered, until tender. Add additional water as needed if soup gets too thick. Add spinach leaves if using and simmer until wilted. Add the lime's juice and season to taste with salt, pepper and more chile powder if desired. Serve with yogurt and scallions.