Fustini's Oils and Vinegars
Curried Lentil Soup

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Curried Lentil Soup


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Curried Lentil Soup



  • 1 pound brown or green lentils (about 2 1/2 cups)
  • 2 tablespoons Fustini's Cilantro and Onion olive oil
  • 1 medium onion, chopped
  • 3 carrots, chopped or sliced
  • 2 stalks celery, chopped or sliced
  • 2 large garlic cloves, pressed or finely chopped
  • 1 teaspoon ground cumin, or to taste
  • 2-4 tablespoons curry powder, or to taste
  • 1 teaspoon chili garlic paste
  • 1 bay leaf
  • 1  14 1/2 - ounce can dice or coarsely cut tomatoes with juice
  • 3 cups fresh baby spinach leaves
  • 2-3 quarts chicken broth, divided
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 teaspoons Fustini's 12 Year White balsamic
  • salt and pepper to taste
  • 1 cup sour cream, for garnish
  • fresh flat-leaf parsley, chopped for garnish


Step 1. 

Rinse and pick through lentils.  Set aside.  Sauté onion, carrots and celery over medium heat in olive oil.  Add garlic, cumin, curry powder, chili-garlic paste and bay leaf.  Cook 1-2 minutes or until fragrant.

Step 2. 

Stir in tomatoes, spinach and 2 cartons of chicken broth.  Add lentils and thyme.  Return to boil, then lower heat and simmer 35-40 minutes or until lentils are softened but still hold their shape.  Check during cooking and add more broth as needed to achieve desired consistency.  Towards the end of cooking time, add Fusitni's vinegar and stir. Season with salt and pepper.

Serve garnished with a dollop of sour cream and a sprinkle of parsley.

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