This family favorite British-Indian fusion soup is filled with fragrant curry spices, creamy red lentils, sweet apples, carrots, and rice. It is so satisfying as colder temperatures bring us indoors! I recommend that you double the recipe so you have leftovers to freeze. Serves 6.
Ingredients:
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 cup onion, diced
¾ cup of carrot, diced
½ cup celery, diced
3-4 cloves garlic, minced
1 inch ginger root, minced
1 apple, peeled and diced
2 small tomatoes, diced
4 cups water or vegetable stock
1 teaspoon curry powder
¼ teaspoon red chili powder
½ teaspoon black pepper
1 cup red lentils
½ cup light coconut milk (optional)
1½ cup basmati rice, cooked
1 cup water
1 tablespoon lemon juice
½ teaspoon salt-free seasoning
Garnishes:
¼ cup cilantro, chopped
¼ cup scallions, chopped
NOTE: For a smoother, creamier soup, you can blend half of it and then return it to the pot. You can also use an immersion blender to blend some of the soup.