Curried Red Lentil Soup with Lime

Here’s an excellent use for red lentils. We love hot curry, but you could easily replace it with regular curry. The lime sour cream is an essential condiment for this spicy and delicious soup.The photo above shows the soup a little thinner (and better in my opinion) and the photo below shows the soup a little thicker. Simply add more water if you want a thinner soup. 

Here’s what you need:

2 medium onions, peeled and diced

3 stalks of celery, diced

1 large sweet potato, peeled and diced

4-5 cloves garlic, minced

2-3 t hot curry powder

2 C dried red lentils

28 ounces canned tomatoes

8 C water

2 Fresh limes

Sour cream (dairy or vegan)

Cilantro

Here’s what you do:

Sautee the onions in a bit of olive oil for a few minutes. Add the celery, garlic, sweet potato and curry. Cook for a few minutes. Add the lentils, tomatoes and water. Bring to a boil, lower heat to a simmer, cover and cook over low heat until the veg is all soft. I always like to let my soup sit, covered, off the heat to ‘soak’ for a while before serving. I think the flavors are better if you don’t rush it.

Use an immersion blender – or a high speed blender – to make a creamy consistency. Add the juice of a lime (or to taste) and garnish each serving with a ‘lime sour cream.’ (Create this by mixing more lime juice in sour cream to taste) Also garnish with cilantro.