Curry Lentil Stew with Cilantro Oil

This Curry Lentil Stew is a twist on the traditional middle eastern red lentil soup with lemon. I realize it is not necessary to improve on the original, which is simple, perfect, and beloved, especially by vegetarians, but this soup is different. I gave it an Indian spin; adding ginger, curry, and saffron and then went new world with some potatoes, sweet potatoes, tomato, and hot sauce. The result is spicy and sweet layered on earthy, rich lentils and potatoes with a finish of fresh lemon and cilantro. This is a healthy vegetarian meal that doesn't remind you of it with every bight; it layers on the flavors, hits all the right buttons and leaves you fully satisfied.






















the recipe:

2 tbsp vegetable oil
1 sm onion, chopped
1 lg stalk celery, minced
1 lg carrot, minced
2 tbsp minced garlic
2 tbsp minced ginger
2 tsp curry powder
1/2 tsp cumin
1/2 cup tomato sauce, or chopped fresh tomato
1 cup pureed sweet potato
3 quarts cold water
3 tsp Sriracha Chili sauce
4-5 threads saffron (optional)
1 cup red lentils
1 sweet potato, peeled and cut into 1 inch pieces
2 potatoes, peeled and cut into 1 inch pieces
2 tsp sugar
salt
3 - 4 tbsp fresh lemon juice

cilantro oil:
3/4 cup extra virgin olive oil
1 bunch cilantro
1 clove garlic
salt

serve with:
lemon wedges
Sriracha Chili Sauce


Heat Vegetable oil in Dutch oven, over medium heat. Add chopped onions, minced carrot and celery, and saute until gently caramelized: about 15 minutes. (Lower heat and scrape bottom of pan if necessary to avoid burnt edges) Add garlic, ginger, curry powder and cumin and saute 1 or 2 minutes. Add tomato and sweet potato puree and caramelize about a minute then add water, hot sauce, saffron and lentils. Bring to a boil and skim foam off surface. Lower heat and simmer 1 hour, skimming often. Add sweet potatoes, potatoes and sugar, and liberally season with salt. Simmer 2o minutes skimming often. Add lemon juice and adjust seasoning to taste.

Meanwhile, in blender, puree cilantro, olive oil, 1 clove garlic and a pinch of salt until smooth. Force through a sieve with a wooden spoon and reserve. (You will have extra cilantro oil for another use)

Ladle soup in warm bowls and drizzle with cilantro oil (alternatively, sprinkle with olive oil and chopped cilantro) Serve with with lemon wedges and hot sauce on the side. Serves 4-6

(Just to throw in one more twist; It is also surprisingly very good with polish kielbasa. Just chop the cilantro, omit the olive oil, and add sliced kielbasa in at the same time as the potatoes.)