Whenever the restaurant makes its Curried Lentil Soup, a customer will come asking, “can I have the recipe?” It’s an ideal soup for this season and Mahasti is excited about sharing the recipe. She’ll be presenting it this morning, Saturday, November 6th, on WBIR around 8:15-ish.
Also, both Knoxville and Maryville restaurants will be featuring the soup today. So…tune in and taste up!
Tomato Head’s Curried Lentil Soup
½ cup onion, finely diced
3 large cloves garlic, minced
1/3 cup vegetable oil
1 lb dried lentils, looked over for rocks
1.5 cups carrot, peeled and sliced
1.5 cup fresh spinach, chopped
8 cups water
1.5 tbsp curry powder
2 tsp. salt
¼ tsp cayenne pepper (optional)
Heat the oil in a medium pot over medium heat. Add onions and sauté until translucent. Add garlic and sauté one minute longer. Add carrots, lentils, spinach, and water. Bring mixture to boil, then reduce heat and allow soup to simmer for 35 – 40 minutes or until lentils are soft. Add curry powder, salt, and cayenne pepper.
Serve hot with fresh bread.
Yields 8 cups of soup.
Serves 6 – 8