1 tablespoon canola oil
1 large onion,chopped
3 cloves garlic,minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoons cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over (see Note)
8 cups reduced-sodium chicken broth
3 tablespoons chopped fresh cilantro, or parsley
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste
- Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
- Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
- Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls.
- Note: Red lentils are a useful addition to your pantry because they cook in just 10 to 15 minutes. They are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or through online sources.