Creamy Curried Red Lentil Soup
1 c. dry red lentils
2 c. water
7 ounces (1/2 package) lite firm tofu
1/2 c. low sodium stock (chicken or vegetable)
1 T. curry powder
1/4 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. ground red pepper
kosher salt and ground black pepper
- Combine the dry red lentils and the water in a stock pot over medium-low heat. Cook until lentils are tender (about 20 minutes).
- Add the cooked lentils, 1/2 c. stock, and 7 oz. tofu (crumbled) into a blender. Blend until an even consistency. Add all of the seasonings and blend again.
At this point the soup is basically done. If you are ready to eat right away, you can pour the soup back into the pot the lentils were cooked in to heat the soup through. Or, if you’re like me and you’re making this ahead of time, pour the soup in a covered container and refrigerate until ready. Microwave whenever you’re ready to heat it up and enjoy!
This is an incredibly easy, and highly nutritious soup! The seasonings you really can adjust to your personal tastes. My husband loves spicy food so he added a bunch more curry powder and ground red pepper to his soup. Lentils are an awesome source of nutrients – for a complete list of nutrients in cooked lentils, and more info on lentils check out this link.
Enjoy, and like always, let me know if you try it!
