Makes about 14 cups;
3 Tbs. vegetable oil
2 medium yellow onions,
K kosher salt
2 tsp. Madras curry powder
or garam masala
2 quarts of lower-salt chicken
broth or homemade
2 141/2-oz. cans petite-diced
1 lb. (2 1/3 cups) dried red
lentils, picked over, rinsed,
2 medium celery ribs, cut
into small dice
1 medium carrot, peeled and
cut into small dice
2 medium cloves garlic,
peeled and chopped
1/8 to 1/4 tsp. cayenne
Curry powder and garam masala are both Indian spice blends, which
vary in flavor from blend to blend. Experiment to find one you like.
Store leftover soup in the refrigerator for up to 5 days.
1. Heat the oil in a 6-quart (or larger) Dutch oven over medium heat.
Add the onion and a generous pinch of salt and cook, stirring
occasionally, until the onion is softened and just starting to brown,
6 to 8 minutes. Add the curry powder or garam masala and cook,
stirring constantly, until fragrant, 30 seconds to 1 minute.
2. Add the broth, tomatoes and their juices, lentils, celery, carrot,
garlic, and cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high
heat, stirring frequently to keep the lentils from sticking; skim any
foam as necessary. Reduce the heat and simmer uncovered, stirring
occasionally, until the lentils, carrot, and celery are tender, 35 to
40 minutes. Season with salt to taste.