curry lentil soup

Curry Lentil Soup

This curry lentil soup might be my very favorite soup. It’s hearty and comforting with a little kick of spice. It’s a very popular soup in the Chaldean community, especially during the fall and winter seasons. I make mine slightly different. The typical Chaldean version uses the tiny noodle nests (you can find those at Arabic stores or even in the Mexican food isle in your local grocery store). Instead I use regular wholewheat pasta for a little extra nutrition.

I recommend using a very good quality Indian yellow curry in this dish. It’s more flavorful and a little spicier than your normal yellow curry. Again I get mine at Middle Eastern stores. Or if you have an Indian grocery store I suggest getting the curry from there. I find the ones at regular grocery stores don’t have the same flavor. That is of course because of what ingredients are used for that specific curry. The most common ingredients in curry powder are; turmeric, red pepper, ginger, garlic, mustard seeds, cumin and coriander. All offer different health benefits. Some of the health benefits that curry powder offers are heart health, bone health, it helps prevent Alzheimer’s disease, cancer and the list goes on and on. This could explain why India has some of the lowest rates of Alzheimer’s disease in the world.

Servings
4 People
Cook Time
1 Hour
Ingredients
Servings: People
Instructions
  1. In a large pot sauté the onion and garlic in olive oil until they reach a brownish color
  2. Rinse the lentils in a colander under cold water and add them to the same pot
  3. Add all the spices except the salt and stir
  4. Add boiling water, cover and let it cook under medium heat for about 45 minutes
  5. Add your salt and noodles (break the noodles into shorter pieces) . Let cook for about 15 minutes and enjoy!

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