This curried lentil soup is a good introduction to lentil soups for those who have considered them dull and uninspiring. With creamy chunks of eddoes and sweet bites of plantain, the spicy heat of scotch bonnet and the sharp accents of lime juice and chadon beni (culantro), it has something for everyone!
Watch me make it below on the 6th episode of “Sweet Han’: Caribbean Cooking with Sarina” then follow the accompanying recipe to make it for yourself!
Curried Lentil Soup
3 tbs margarine
2 tbs curry powder
1 tsp cumin seeds
1 onion, chopped
1 tsp salt
⅛ tsp black pepper
4 garlic cloves, minced
2 cups lentils, cooked or tinned
3 small eddoes, peeled, washed, and diced into 1 inch pieces
2 plantains (semi-ripe), peeled, washed and diced into 1 inch pieces
8 cups vegetable broth
1 scotch bonnet pepper
juice of 1 lime
2 tbs chopped chadon beni (culantro)
1. Melt margarine in heavy pot.
2. Sauté onions, garlic, curry powder and cumin seeds until golden brown.
3. Add lentils, eddoes and plantain, stirring to coat.
4. Add vegetable broth and scotch bonnet pepper.
5. Bring to a boil.
6. Lower heat, cover and simmer for 30 minutes.
7. Season to taste with salt and pepper.
8. Remove pepper and cook uncovered 10 minutes more to thicken.
9. Stir in lime juice and garnish with chadon beni
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