-
Heat 3 tablespoons butter in a large pot over medium-high heat. Add 4 smashed garlic cloves and 1 diced red onion; saute 6 minutes. Add the contents of the spice bag, the bay leaves and chile pepper from the Curried Lentil Soup Mix and cook about 3 minutes. Add the rest of the soup mix and 8 cups water or chicken broth; simmer until the lentils are soft, about 1 hour. Season with salt.
Curried Lentil Soup Mix: 2 bay leaves 1 dried chile pepper 2 teaspoons turmeric 1 1/2 teaspoons curry powder (sealed in a plastic bag or sachet) 5 sun-dried tomatoes (not oil-packed) 1/2 cup red lentils 1/2 cup yellow lentils 1/2 cup red lentils 1/2 cup yellow lentils 3/4-liter glass jar
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine